Broad beans and porcini mushroom risotto

I’m trying to use up dry ingredients in my kitchen cupboard before we start packing (which really should be today!). I made broad beans and porcini mushroom risotto for Saturday night’s dinner.  I decided to add fresh broad beans to the dish for a bit of a bite, and also to make up for the fact that we haven’t been eating much in the way of greens the last few days.


  • 300g arborio rice
  • 2 vegetable stock cubes (or make your own stock) mixed with 500ml water
  •  a handful of fresh broad beans, halved, or quartered
  • a packet of dried porcini mushrooms – soaked in hot water for 30 minutes, then drained
  • 3 celery stalks, finely sliced
  • 1 whole onion, finely chopped
  • olive oil
  • a knob of butter
  • salt and pepper to taste
  • half a lemon


  1. Heat up some olive oil in  heavy based pan
  2. Add onions and celery, a pinch of salt, and cook until vegetables are soft. This should take about 5 minutes on a low heat
  3. Add the rice and gently mix the onions, celery and oil for another 5 minutes until the rice soaks up all that lovely flavour
  4. Add in the broad beans and mushrooms. I drained the mushrooms of its soaking water as I’ve always found it gritty. However there is plenty of woodiness left in the soaked mushroom to flavour the risotto
  5. Pour in half the stock (£250ml) and stir. I credit Bill Granger for his cheat’s risotto cooking method. Put the lid on for 10 -15 minutes or so until the stock is absorbed into the rice
  6. Give the risotto a good stir and add in 150ml of the stock. Another stir and leave rice to cook. This should take another 10 minutes. ( I made extra stock just in case the rice was undercooked)
  7. Season the risotto with salt and pepper, and if rice is cooked, remove from the heat. Add a knob of butter into the rice, and leave the lid back on for another minute.
  8. Serve risotto with a squeeze of lemon.



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