BroadBean, Leek & Rocket Risotto

A delicious, healthy spring-time risotto



250g fresh broad beans, shelled (approx 1kg in pods)

110g unsalted butter

3 tblsp double cream

4 tblsp flat leaf parsley, chopped

1 tblsp fresh lemon juice

2 tblsp olive oil

4 leeks, white part only, thinly sliced

400g Aborio rice

200ml dry white wine

1 litre chicken stock

300g rocket

110g parmesan cheese, freshly grated

Salt & pepper


  • Boil broad beans in salt water for 5 mins. Drain & refresh, then peel skins.
  • Add 1/3 of the butter to a saucepan over a medium heat.
  • Add broad beans & cover. Cook for 5 mins.
  • Add cream & cook for 5 more mins, then add ½ the parsley, lemon juice & season. Set aside.
  • Melt next 1/3 butter, with the olive oil, in a saucepan. Add leeks & cook for 2-3 mins.
  • Then add the rice & stir well to coat with the butter & olive oil.
  • Stirring continuously, add the white wine gradually, and then ladle by ladle add the stock, ensuring the liquid is absorbed before each addition.
  • Continue till rice is cooked, but still has bite.
  • Stir in the bean mixture, rocket, parmesan & remaining butter.
  • Cook for 2-3 min until rocket wilt.
  • Add parsley, serve immediately.