Budget recipes
Broad bean risotto for $7.80
Serving size: Serves 4
Cuisine type: ItalianCooking time: Less than 60 minutes
Course: MainConvenience 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- If you would prefer the dish without wine, increase the stock by ½ cup.
- Add a splash of cream at the end for added richness.
For our full budget weekday meal planner and shopping list, see this week's
Woman's Day (on sale October 12, 2009).
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