Broad bean risotto
If you're just getting into a new exercise regime, don't make the mistake of overdoing the carbs: you need balanced meals that provide you with protein, vitamins and fibre, as well as carbohydrate for energy.
This recipe is well balanced and the perfect partner for light exercise.
Ingredients (Serves 4)
- 1 large onion, peeled and finely chopped
- 400g shelled broad beans
- 2 tbsp grated parmessan
- 1 litre of chicken stock
- 50g olive oil spread
- 75g cubetti di pancetta
- 300g risotto rice
- 4 tbsp dry vermouth
- Freshly ground black pepper
Bring the chicken stock to a simmer in a large pan.
In another large, thick-bottomed pan, melt the spread and add the onion and pancetta. Cook for 15 minutes to soften, then add the rice and stir to coat each grain.
Add the vermouth, stir until it is absorbed by the rice, and then add the broad beans.
Add the hot stock, ladle by ladle, only adding more when the previous amount has been absorbed. Stir and continue adding the stock for about 20 minutes, until the rice is cooked.
Stir in the parmesan and season with black pepper.