After making the Summer Quiches last week I really wanted to try another dish with broad beans in, and it only seemed fitting to make something marrying the flavours of ham and broad beans, a perfect combination. I looked around at a few risotto dishes and this is what I came up with, it says serves 4, but we dished it up between 3 of us…we were stuffed afterwards though!
Eating seasonally means eating great local food that is full of flavour. I’m loving experimenting with summers bounty and in particular we’re enjoying the light flavour of summer beans. Broad beans work fantastically with salty ham and I shall also be trying Clare over at Grubby Little Face’s recipe for Broad Beans & Bacon Lardons.
Most weeks I cook a ham to use for Tom’s lunch (and my own), and I like to make an evening meal using some of that ham. This recipe is perfect! Risottos are really easy to make and as long as you keep stirring and don’t let the rice dry and burn whilst cooking, you can’t really go wrong.
I will be trying a few more broad bean dishes, but I will also be checking out what else this month has to offer. This afternoon I’m going to go and check if the bilberries are ready for picking yet! 😀
Ham & Broad Bean Risotto
- 250 g risotto rice (Arborio)
- 150 g fresh broad beans (you could also use frozen (you won't need to blanch and peel them))
- 100 g frozen peas
- 1 sml onion (finely diced)
- 1 stalk of celery (finely diced)
- 1 clove of garlic (minced)
- 150 g cooked ham (cubed (sml))
- 1 litre of chicken stock
- 75 ml of dry white wine
- 25 g butter
- 1 bay leaf
- 1 tbsp chives (chopped)
- 1 tsp of mint (chopped)
- Salt & pepper
- Parmesan to serve
- Blanch (put them in boiling water for a minute or two, then immerse in cold water) and peel your broad beans as you don’t want the tough skin on them. Put to one side.
- In a saute/medium sized pan with a lid (the lid isn’t needed until right at the end of cooking), melt butter over a medium heat, then add the finely diced onion and cook for a few minutes, then add the diced celery, and garlic. Cook for about five minutes, make sure not to colour, just soften.
- Pop in the bay leaf.
- Now add your risotto rice and stir well to coat in the butter, and let it fry for a minute, just so it becomes slightly translucent. Then add your white wine, keep stirring it through.
- Your rice will slowly start to soak up the liquid, once it has you can add a ladle of stock to the rice.
- Keep stirring the rice gently in between each addition of stock.
- As the rice starts to cook through test the seasoning and add salt and pepper.
- You may not need all the stock, you want the rice just soft, if you run out of stock before this stage then just add a little boiling water.
- Just before the end of cooking add the frozen peas, stir through and let cook for a few minutes, then add the diced ham, broad beans and herbs, then stir well to warm through. Remove the bay leaf and check your seasoning and add more salt and pepper to suit your taste.
- Remove the risotto from the heat now and sprinkle some parmesan over the risotto and cover with a lid for a couple of minutes.
- Give one last stir through and then dish up your risotto, top with parmesan shavings and enjoy!
If you have any great seasonal recipes you’d like to share or are after more seasonal inspiration go check the seasonal linkys below 😉