Broad bean risotto for $7.80

Serving size: Serves 4
Cuisine type: Italian
Cooking time: Less than 60 minutes
Course: Main
Convenience recipes: Budget

Feed 4 for $10 or less with the Woman's Day budget weekday meal planner!

INGREDIENTS

90g butter
1 onion, finely chopped
1 garlic clove, crushed
1¾ cups Arborio rice
½ cup dry white wine (see tip)
4 cups chicken stock
2 cups water
2 cups frozen broad beans, blanched, peeled (remove pods)
½ cup grated parmesan
1 tablespoon chopped parsley (optional)
4 slices pancetta, cooked until crisp, torn
grated parmesan to serve

METHOD

Melt 30g butter in a large saucepan on high. Sauté onion and garlic for
3-4 minutes, until tender.
Add rice. Cook, stirring, for 1 minute. Blend in wine and cook for 1-2 minutes, until almost evaporated.
Bring stock and water to the boil in a medium saucepan on high. Stir into rice, 1 cup at a time, until all liquid has been absorbed and rice is tender (about 20 minutes).
Remove from heat and stir in broad beans, remaining butter, parmesan and parsley. Season to taste. Serve with crispy pancetta and grated parmesan.

TOP TIPS