- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 1¼ cups (295 g) risotto rice
- ½ cup (75 g) sun–dried tomatoes (dry–packed), coarsely chopped
- 1 cup (250 ml) dry white wine
- 1.25 litres hot vegetable stock, preferably homemade
- 1⅓ cups (205 g) frozen broad beans
- ½ cup (50 g) freshly grated parmesan
- 2 tablespoons pine nuts
- salt and pepper
- 12 large fresh basil leaves, freshly shredded, to garnish
- Heat the oil in a large saucepan.
- Add the onion and garlic and fry over a moderate heat for 5 minutes, stirring frequently, until the onion softens and begins to colour.
- Add the rice and sun–dried tomatoes, stirring to make sure the grains of rice are coated in the oil, then pour in the wine.
- Bring to the boil, stirring occasionally.
- Pour in half the hot stock and bring back to the boil, then reduce the heat and simmer, stirring frequently, for 10 minutes.
- Add the broad beans and half the remaining hot stock.
- Bring back to the boil again, then continue to simmer for about 10 minutes, adding the remaining stock in one or two stages as the rice absorbs the liquid.
- The risotto is ready when the rice is tender but the grains are still whole, and the broad beans are cooked.
- Add the parmesan and pine nuts with seasoning to taste and stir to mix.
- Serve at once, sprinkled with shredded basil.
Preparation: 5 minutes
Cooking: about 25 minutes