So I was really excited about writing this recipe because it uses the very best of Summer vegetables, which is nice.

And the days of those vegetables are numbered so I was going to show them one last hurrah, as it were.

Except then I peeled my broad beans and they were a really strange purple colour.

Like really strange.

Like I thought they might have ben left languishing in the fridge for a bit too long strange.

But then last week I showed you what you can do with basil that is looking limper than a limp thing, so I pressed through.

Except I couldn’t stop thinking about my funny broad beans.

Perhaps they really were off?

Perhaps I had some very strange type of broad bean?

Perhaps they were actually going to KILL ME?

I can now confirm that I consumed this risotto 24 whole hours ago, and I’m not dead yet.

Purple broad beans are my new thing, obvs.

Enjoy!

~~~

Chop an onion as finely as you can be bothered to.

I always think I chop onions really finely and then when I see proper chefs do it, I realise my shortcomings in this life.

Then I realise it all goes down the same way and I don’t have Gordon Ramsey hitting me about the face with a loaf of bread or whatever it is happens in professional kitchens to ensure everybody who works there can chop an onion finely enough.

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Heat some oil in a pan.

Realise that you would last approximately 13 seconds in a professional kitchen because you would be beaten with sticks to get you to snap out of a world where you spend so much time thinking about whether broad beans should be purple and what type of bread Gordon Ramsey beats his juniors up with.

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Add the onion to the oil with a pinch of salt.

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Do not think of unnaturally purple vegetables.

Do not think of Gordon Ramsey.

Do not think of bread.

Just cook the sodding onion.

Peel and finely chop a garlic clove.

Again, as finely as you can be arsed.

Unless you at genuine risk of being beaten up with a loaf of bread.

In which case I would probably forgo making a risotto and just get Chinese takeaway.

But that is maybe just me.

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Add the garlic to the onion, along with the risotto rice, and give it a good stir so it is all nicely coated in oil.

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Add a glass of white wine.

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Now, to do this properly, you put a pot of vegetable stock on to boil, and keep it on a low simmer as you slowly add it.

I slowly add it.

But start by crumbling in a stock cube…

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Then adding my water in 100ml amounts.

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Cooking until it is absorbed.

Then re-boiling the kettle and adding another 100ml of water…

And so on.

It works for me because I am lazy and life is short.

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While that is bubbling, and between stirs, pod your broad beans.

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You can totally use frozen as well.

Might save freaking out that they are going to poison you or something.

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After 10 minutes of cooking, add the beans to the pan.

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They will need about 6 minutes of cooking.

Keep stirring!

Then take one regular sized courgette or two mini courgettes…

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Lop the ends off…

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And cut into thick slices lengthways before adding to a pan where you have heated some oil, and frying for a couple of minutes.

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Flip over, and fry on the other side...

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Before draining the courgette on kitchen roll.

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When the risotto is cooked, stir in a couple of tablespoons of grated hard cheese…

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Then serve the risotto...

With the fried courgettes on top.

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Not least to mask the weird purple colour.

Enjoy!

Broad bean risotto with crispy fried courgettes

Serves 2. Cooking time 25 minutes.

  • 4 tablespoons olive oil
  • Pinch salt
  • 120g risotto rice
  • 500ml vegetable stock
  • 1 medium onion
  • 1 fat garlic clove
  • 400g whole broad beans
  • 2 small courgettes
  • 2 tablespoons grated hard cheese, such as Gran Moravia or parmesan
  1. Finely chop the onion.
  2. Heat half the oil over a medium heat, and add the onion and salt.
  3. Cook for 5-6 minutes, until translucent, before adding the garlic and risotto rice.
  4. Stir well, then add the wine.
  5. Add the stock to the pan in small increments, until almost fully absorbed. I find it easier to crumble in the stock cube, then just re-boil the kettle each time I add water.
  6. Pod the broad beans.
  7. After 10 minutes of cooking the rice, add the beans and cook for a further 6-8 minutes.
  8. Chop the ends off the courgette and slice thickly lengthways.
  9. Heat the remaining oil over a medium heat and fry the courgette slices for 2 minutes either side, until golden brown.
  10. Drain on kitchen paper.
  11. Stir the cheese into the cooked risotto, the serve, topped with the courgette slices.