Sun-dried tomato and bean risotto

Moist risotto served with a simple side salad makes a satisfying carbohydrate–rich meal, and the risotto can be endlessly varied – all sorts of other vegetables can be used instead of broad beans. To achieve the perfect texture, use risotto rice such as arborio and add the hot stock in stages.

Sun-dried tomato and bean risotto


  • 1 tablespoon extra virgin olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 1¼ cups (295 g) risotto rice
  • ½ cup (75 g) sun–dried tomatoes (dry–packed), coarsely chopped
  • 1 cup (250 ml) dry white wine
  • 1.25 litres hot vegetable stock, preferably homemade
  • 1⅓ cups (205 g) frozen broad beans
  • ½ cup (50 g) freshly grated parmesan
  • 2 tablespoons pine nuts
  • salt and pepper
  • 12 large fresh basil leaves, freshly shredded, to garnish


  1. Heat the oil in a large saucepan.
  2. Add the onion and garlic and fry over a moderate heat for 5 minutes, stirring frequently, until the onion softens and begins to colour.
  3. Add the rice and sun–dried tomatoes, stirring to make sure the grains of rice are coated in the oil, then pour in the wine.
  4. Bring to the boil, stirring occasionally.
  5. Pour in half the hot stock and bring back to the boil, then reduce the heat and simmer, stirring frequently, for 10 minutes.
  6. Add the broad beans and half the remaining hot stock.
  7. Bring back to the boil again, then continue to simmer for about 10 minutes, adding the remaining stock in one or two stages as the rice absorbs the liquid.
  8. The risotto is ready when the rice is tender but the grains are still whole, and the broad beans are cooked.
  9. Add the parmesan and pine nuts with seasoning to taste and stir to mix.
  10. Serve at once, sprinkled with shredded basil.

Serves 4
Preparation: 5 minutes
Cooking: about 25 minutes


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