Risotto with peas and broad beans

  • Difficulty


  • 300 g Riso Roma
  • 1 l meat broth, made earlier
  • ½ glass dry white wine
  • 150 g shelled peas
  • ½ onion
  • 100 g shelled broad beans
  • 1 shallot
  • 60 g Butter
  • 1 small bunch chive
  • salt and pepper
Riso Roma


Blanch the broad beans in boiling salted water, remove the skin and set aside.Peel the onion and the shallot, chop them up finely and chop the chive into bits.In a saucepan melt 20 g of butter, add the onion and the shallot and fry until slightly soft.Add the peas and the broad beans and brown briefly.Add the rice and brown it for 1-2 minutes, mixing it with a wooden spoon.Sprinkle the white wine and let it evaporate over a bright heat.Add the boiling broth to the rice bit by bit and simmer for 15-18 minutes.Remove the rice from the heat when still tender and al dente, add the knobs of butter, the chive, fold in well all these ingredients.Allow it to cool for a couple of minutes covered then serve immediately after.