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Broad Bean, Parmesan and Mint Risotto

by Rosie Ramsden from The Recipe Wheel

An inviting broad bean, Parmesan and mint risotto recipe from The Recipe Wheel. Sweet broad beans are met with crispy, salty pancetta and hints of fresh mint.

From the book

Rosie Ramsden


I’d eat this every day, especially when broad beans are available fresh in their pods from May to September. Sweet, buttery broads love pork, so adding crispy, salty pancetta rounds up all the flavours of the risotto and makes for the most delicious forkful. A little bit of mint will go a long way – take it to the table in a separate bowl, to stir in as you go.

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200g freshly podded or frozen broad beans
1 tbsp extra virgin olive oil, plus an extra teaspoon for the pancetta and for drizzling
25g unsalted butter
1 small onion, finely chopped
1 stick of celery, finely chopped
A pinch of freshly grated nutmeg
2 cloves of garlic, crushed
150g risotto rice
175ml white wine or vermouth
600ml fresh chicken or vegetable stock, heated
50g smoked pancetta, cubed
50g Parmesan cheese, grated
A small handful of fresh mint leaves, finely sliced
Pea shoots, to serve


Bring a pan of water to the boil and add the broad beans. After 2 minutes, drain and refresh under cold water. Pop the bright green beans out of their skins into another bowl of cold water and set aside (younger beans may not need popping, but the skins can often be bitter and rubbery).

Heat the olive oil and half the butter in a large saucepan over a medium-low heat and add the onion, celery and nutmeg. Season and gently fry for 10 minutes, covered, until the onions are very soft and have almost lost their shape. Add the garlic and stir through, frying for a further minute.

Add the risotto rice and fry for 5 minutes or so, until almost translucent. Turn up the heat and add the wine, simmering for a few minutes until the alcohol has evaporated and the liquid is absorbed. (Pause the recipe here if needed.)

Add the stock a little at a time as the rice absorbs it. Continue, stirring, until you have finished all the stock and the rice is tender.

Meanwhile, heat a little oil in a pan over a medium heat and fry the pancetta until crisp and golden. Set aside. Add the remaining butter to the risotto with the Parmesan and a generous pinch of salt and pepper and rest. Stir in the cooked and podded broad beans with the mint. Top with the crispy pancetta and pea shoots, drizzle with olive oil and serve.


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