Broad Bean, Pecorino & Lemon Risotto

Name: Broad Bean, Pecorino & Lemon Risotto
Prep time: 12 min
Cook time: 12 min
Total time: 12 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 300 grams arborio rice; 200 grams cooked and double podded broad beans; 2 large knobs butter; 1 liter vegetable stock or chicken stock fresh, cube or concentrate; 1 garlic clove , crushed; 1 lemon , zested; 50 grams pecorino , grated; 4 shallots , finely chopped; 1 glass white wine

The recipe Broad Bean, Pecorino & Lemon Risotto is ready in roughly 12 minutes and is definitely an outstanding gluten free and vegetarian option for lovers of Mediterranean food. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 534 calories, 20g of protein, and 7g of fat. Head to the store and pick up wine, garlic clove, knobs butter, and a few other things to make it today.

Ingredients

Servings:

300grams

arborio rice 200grams

cooked and double podded broad beans 2large knobs

butter 1liter

vegetable stock or chicken stock fresh, cube or concentrate 1

garlic clove , crushed 1

lemon , zested 50grams

pecorino , grated 4

shallots , finely chopped 1glass

white wine

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Castello di Meleto Chianti Classico Gran Selezione. It has 4.4 out of 5 stars and a bottle costs about 62 dollars.