Risotto with broad beans and pecorino, a simple yet flavorful first course that combines the sweetness of fresh broad beans with the strong, savory taste of Pecorino Romano.
It is an easy-to-prepare recipe, perfect for bringing something different to the table while remaining seasonal.
In this version, I use Carnaroli rice, ideal for achieving a creamy and well-blended risotto, and I deglaze it with a bit of white wine to add a delicate aromatic note. The broad beans are added at the end of cooking to keep their bright green color and crunchy texture, along with a generous amount of grated pecorino. The result is an irresistibly fragrant dish, perfect for both family lunch and dinner with friends.
The risotto with broad beans and pecorino is a spring recipe that is prepared with few ingredients but will win you over at the first taste. If you also love cooking with what’s in season, this is a proposal not to be missed!
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you have other doubts or curiosities, leave a comment or use the contact form at the end of the page.
Other recipes you might like:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
- Energy 542.23 (Kcal)
- Carbohydrates 82.49 (g) of which sugars 1.47 (g)
- Proteins 12.90 (g)
- Fat 13.54 (g) of which saturated 7.86 (g)of which unsaturated 2.61 (g)
- Fibers 2.36 (g)
- Sodium 1,534.48 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Risotto with Broad Beans and Pecorino
- 2 cups Carnaroli rice
- 2.8 oz Pecorino Romano
- 2.8 oz broad beans (fresh)
- 1 oz butter
- 2/3 cup white wine
- 2 1/2 cups vegetable broth
- to taste black pepper
Tools
- Kitchen scale
- Saucepan
- Small pot
- Ladle
Recipe for Risotto with Broad Beans and Pecorino
Start the preparation of the risotto with broad beans and pecorino by shelling the broad beans: remove them from their pods and then also remove the inner skin.
For now, set them aside.
Heat a saucepan on the stove. Add the Carnaroli rice and toast it dry for a couple of minutes.
Deglaze the toasted rice with white wine and let it evaporate over low heat, stirring the rice occasionally.
Once the wine has evaporated, cover the rice with the vegetable broth.
Cook the risotto for about 15 minutes, stirring not too often and adding more broth if needed.
Once the rice is cooked, remove the saucepan from the stove.
Add the broad beans and stir to distribute them evenly inside the risotto.
It’s time to blend the risotto: put butter, grated Pecorino Romano, and black pepper in the saucepan.
Mix away from the stove until all the butter has melted and a sort of cream has formed.
Transfer the risotto with broad beans and pecorino to the plates, add more fresh broad beans and a sprinkle of black pepper.
Risotto with Broad Beans and Pecorino
Refer to this section to clear your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
I’ve also prepared Bruschetta with broad bean cream, pancetta, and pecorino.
FAQ (Questions and Answers)
Can I use frozen broad beans for the risotto?
Yes, if you don’t have fresh broad beans available, you can use frozen ones. I recommend blanching them for a few minutes before adding them to the risotto.
What type of wine can I use to deglaze the risotto?
A dry white wine such as Vermentino, Pinot Grigio, or Orvieto is perfect for deglazing this risotto. It will help balance the sweetness of the broad beans and the savoriness of the pecorino.
What type of pecorino should I use for this recipe?
For a bold and authentic flavor, I recommend using Pecorino Romano DOP. If you prefer a more delicate taste, you can opt for a semi-aged Tuscan or Sardinian pecorino.
Try also the Spinach and Pancetta Risotto: the perfect first course for any season.
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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