Pea Risotto with Fava Beans and Goat Cheese
Various vitamins of the B group are found in peas, with niacin at the top of the list. The vitamin plays an important role in energy metabolism and the formation and breakdown of carbohydrates, amino acids and fatty acids.
If you get some, you should use risotto rice in the whole grain variety, because it contains more vitamins, minerals and fibre than husked rice.
- 1 small onion
- 50 grams butter
- 250 grams Arborio rice
- 150 milliliters dry white wine
- 800 milliliters Chicken broth
- 1 bay leaf
- 200 grams fresh Broad bean (shelled)
- 125 grams fresh Peas (shelled)
- 50 grams Arugula
- 120 grams Goat cheese
- freshly ground peppers
Bring the broth to a boil in a small pot, then reduce heat and keep warm. Heat oil in a pot over medium heat and sauté onion. Add two-thirds of the white wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cups) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Add the bay leaf. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
Melt the remaining butter in a pan and sauté the fava beans and peas. Deglaze with the remaining wine and cook, covered, for about 8 to 10 minutes, until al dente. Rinse the rocket and pat dry.
Stir two-thirds of the goat cheese into the rice and season with salt and pepper.
Serve the risotto on warmed plates. Top each serving with a few beans and peas, sprinkle with the remaining goat cheese, and serve garnished with arugula.