Growing up we had a jungle of bean stalks in our garden. Admits the odd tale of magical beans and giant sized adventures, dashing out before dinner to pick a bundle for my mum was a sweet pastime. The problem came when the bean stalks would over produce for a slim family of five and we would grow sick of the sight of them. So when flat beans appeared in my veg box last week it was time to get creative.
With a mere handful of arborio rice at my disposal I set about chopping up my flat bean into wee chunks to bulk it out. The result was a refreshingly green risotto.
100g Arborio Rice
Handful of flat beans
Half a head of broccoli
As many garlic cloves as you desire
Vegetable stock (quite honestly I didn’t measure, it was probably 5-7 ladles)
A small glass of white if you’ve got a bottle on the go
However you like to make your risotto, go for it, I am no expert. I lobbed the veg in at the point you add the rice as I find beans can be a little too squeaky al dente and with the small quantity of rice I was using I knew it wouldn’t be cooking for too long. You may want to add them later if you fancy a bit more bite, I left the courgette until much nearer the end.
Once all the liquid has been absorbed and you have gooey risotto-ey goodness add the zest and juice of one lemon and lashings of parmesan shavings. One last stir and you are good to go.
Serve with bare feet and a cool glass of something bubbly, al fresco style. We dragged a rug into the garden to bask in the last of the days rays.
– Fifi & Florence x