Broad Bean And Lemon Risotto

Directions

1. Cook the broad beans in a large pan of boiling salted water on the boiling plate for 3 to 5 min or possibly till just tender.
2. Plunge into icy cool water to cold.
3. Drain peel off outer skin (optional) and set aside.
4. Heat the butter in large pan add in the onion and cook on the simmering plate for 5 min or possibly till beginning to soften.
5. Add in the rice and continue to cook stirring for 1to 2 min.
6. Pour in 2 ladlefuls of the warm stock and place in the simmering oven for 5 min till the rice has absorbed most of the stock.
7. Keep adding the stock in this way till the rice is tender but still has bite to it; this well take about 15 to20 min.
8. The risotto should look creamy and soft. Add in the broad beans lemon rind and juice and hot through.
9. Stir in the parmesan and season to taste. Serve the risotto immediately garnished with grated parmesan and lemon rind.
10. Broad bean in common with other beans and pulses are a good source of dietary fibre particularly soluble fibre that can help reduce high blood cholesterol levels. They also provide useful amounts of vitamin B1 and iron.
11. Serves 4