Broad bean bonanza – Broad bean, lemon and thyme risotto

Our weather here in New Zealand has suddenly reverted back to winter – it’s cold, grey and windy. Where is spring?

Risotto is always such comfort food, and when it’s dismal outside, comfort food is what I crave. So with yet more fresh broad beans from the vege garden needing to be used up, what better way to do it, than in a risotto?

I used this recipe for Broad Bean, Lemon and Thyme Risotto from womenandhome.com. It’s a very simple recipe that only used a few ingredients, but the end result was fantastic! Just what you’d expect from a risotto – hot melty cheesy rice, with fresh sweet pops of broad beans still with a bit of bite to them (because I added them right at the end to avoid that awful grey colour they can sometimes take on when they’ve been cooked for too long).

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Next year, when our vege garden is yet again heaving under the weight of a massive crop of broad beans I will definitely be making this again.

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