Bean Risotto with Mushrooms
Bean risotto with mushrooms is a recipe featuring fresh ingredients from the legumes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g sugar snap peas (Kefen)
- 150 g thick, green beans (peeled)
- 150 g morel mushrooms
- 1 onion
- 1 Garlic clove
- 3 tbsp butter
- 2 tbsp olive oil
- 150 ml dry white wine
- 750 ml vegetable broth
- 50 g grated Parmesan
- 1 tbsp chopped chervil
- Salt
- Pepper
- a splash lemon juice
Instructions
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1.
Wash the sugar snap peas, remove strings if needed, and cut into thin strips lengthwise. Rinse and drain the beans. Clean the morels thoroughly. Peel and finely chop the onion and garlic. Sauté in 1 tbsp butter with olive oil until translucent. Add the rice and sauté for 1-2 minutes until glossy. Deglaze with wine and let evaporate. Pour in some broth, stirring occasionally, until absorbed. Continue adding broth and cook the rice until al dente in about 15‑20 minutes.
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2.
During the last ~10 minutes add the sugar snap peas, peas, and morels. Finally fold in remaining butter, Parmesan, and chervil. Season the risotto with salt, pepper, and lemon juice and serve immediately.
