Risotto with Thick Beans and Peas

Ingredients

• 1 onion
• 1 Garlic clove
• 1 tbsp Olive Oil
• 250 g Risotto rice
• 50 ml Apple Juice
• 800 ml vegetable broth
• 250 g thick beans (frozen; thawed)
• 150 g peas (frozen; thawed)
• 100 g sheep cheese (45% fat in milk)
• 80 g Arugula (1 bunch)
• 30 g butter (2 tbsp)
• Salt
• Pepper
• 1 tsp dried thyme
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Peel and chop the onion and garlic. Heat oil in a pot. Sauté the onion and garlic for 2 minutes over medium heat.

2. 2.

   Add the risotto rice and sauté for 2 more minutes. Deglaze with apple juice, let it reduce slightly, then add enough broth to cover everything. Continue cooking, stirring occasionally, gradually adding more broth as it is absorbed; cook the rice for about 15–20 minutes on low heat. Add the beans and peas and simmer for another 5 minutes; the rice should still have a slight bite.

3. 3.

   Meanwhile crumble the sheep cheese. Wash and dry the arugula.

4. 4.

   Stir the butter into the risotto and season with salt, pepper, thyme, and lemon juice. Serve the risotto on plates and sprinkle with sheep cheese and arugula on top.