Jump to content
IndiaDivine.org

Broad Bean Risotto

Rate this topic


Guest guest

Recommended Posts

Guest guest

450 g broad beans, shelled

3 tablespoon olive oil

1 onion, peeled and chopped finely

2 cloves garlic, peeled and chopped

500g risotto rice

1.7 litres hot vegetable Stock

1 tablespoon fresh thyme sprigs

Black Pepper

Parmesano

 

Gently heat the 2 tablespoons of oil in a saucepan. Cook the onion until it has

softened but do not let it brown. Add broad beans and the garlic and cook for

about 2 minutes. Stir in the rice and continue to cook until the grains have

become translucent and glossy. Turn the heat down and add the stock, one ladle

at a time. All the liquid must be absorbed before adding more. Stir all of the

time. This will take no less than 20–25 minutes. Add half the thyme with the

last ladle of liquid. Season with black pepper to taste. Take the pan off the

heat, cover and leave of stand. Serve hot on warmed plates and sprinkle with the

last of the thyme and Parmesano. Serve with a delicious salad and garlic bread.

Link to comment
Share on other sites

Guest guest

i'm gonna assume we can ignore/replace the cheese?

heartwerk Jul 14, 2009 2:44 AM Broad Bean Risotto

 

 

 

450 g broad beans, shelled 3 tablespoon olive oil 1 onion, peeled and chopped finely 2 cloves garlic, peeled and chopped 500g risotto rice 1.7 litres hot vegetable Stock 1 tablespoon fresh thyme sprigs Black Pepper ParmesanoGently heat the 2 tablespoons of oil in a saucepan. Cook the onion until it has softened but do not let it brown. Add broad beans and the garlic and cook for about 2 minutes. Stir in the rice and continue to cook until the grains have become translucent and glossy. Turn the heat down and add the stock, one ladle at a time. All the liquid must be absorbed before adding more. Stir all of the time. This will take no less than 20–25 minutes. Add half the thyme with the last ladle of liquid. Season with black pepper to taste. Take the pan off the heat, cover and leave of stand. Serve hot on warmed plates and sprinkle with the last of the thyme and Parmesano. Serve with a delicious salad and garlic bread.

 

 

 

 

 

"Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me."

Link to comment
Share on other sites

Guest guest



You can if you like, but Paremsano is vegan cheese replacer.

 

Jo

 

 

-

fraggle

Tuesday, July 14, 2009 5:08 PM

Re: Broad Bean Risotto

 

 

i'm gonna assume we can ignore/replace the cheese?

heartwerk Jul 14, 2009 2:44 AM Broad Bean Risotto

 

 

 

450 g broad beans, shelled 3 tablespoon olive oil 1 onion, peeled and chopped finely 2 cloves garlic, peeled and chopped 500g risotto rice 1.7 litres hot vegetable Stock 1 tablespoon fresh thyme sprigs Black Pepper ParmesanoGently heat the 2 tablespoons of oil in a saucepan. Cook the onion until it has softened but do not let it brown. Add broad beans and the garlic and cook for about 2 minutes. Stir in the rice and continue to cook until the grains have become translucent and glossy. Turn the heat down and add the stock, one ladle at a time. All the liquid must be absorbed before adding more. Stir all of the time. This will take no less than 20–25 minutes. Add half the thyme with the last ladle of liquid. Season with black pepper to taste. Take the pan off the heat, cover and leave of stand. Serve hot on warmed plates and sprinkle with the last of the thyme and Parmesano. Serve with a delicious salad and garlic bread.

 

"Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me."

Link to comment
Share on other sites

Guest guest

is that a brand of vegan cheese out there then?

any good?

here, parmesano is parmesan cheese...that's the way both sets of my grandparents would pronounce it......

that and parmigiano...

"jo.heartwork" Jul 14, 2009 12:54 PM Re: Broad Bean Risotto

 

 

 

 You can if you like, but Paremsano is vegan cheese replacer.

 

Jo

 

 

-

fraggle

Tuesday, July 14, 2009 5:08 PM

Re: Broad Bean Risotto

 

 

i'm gonna assume we can ignore/replace the cheese?

heartwerk Jul 14, 2009 2:44 AM Broad Bean Risotto

 

 

 

450 g broad beans, shelled 3 tablespoon olive oil 1 onion, peeled and chopped finely 2 cloves garlic, peeled and chopped 500g risotto rice 1.7 litres hot vegetable Stock 1 tablespoon fresh thyme sprigs Black Pepper ParmesanoGently heat the 2 tablespoons of oil in a saucepan. Cook the onion until it has softened but do not let it brown. Add broad beans and the garlic and cook for about 2 minutes. Stir in the rice and continue to cook until the grains have become translucent and glossy. Turn the heat down and add the stock, one ladle at a time. All the liquid must be absorbed before adding more. Stir all of the time. This will take no less than 20–25 minutes. Add half the thyme with the last ladle of liquid. Season with black pepper to taste. Take the pan off the heat, cover and leave of stand. Serve hot on warmed plates and sprinkle with the last of the thyme and Parmesano. Serve with a delicious salad and garlic bread.

"Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me."

 

 

 

 

 

 

 

"Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me."

Link to comment
Share on other sites

Guest guest



Sorry - wrong spelling - it's Parmazano.

 

Jo

 

 

-

fraggle

Tuesday, July 14, 2009 6:45 PM

Re: Broad Bean Risotto

 

 

 

is that a brand of vegan cheese out there then?

any good?

here, parmesano is parmesan cheese...that's the way both sets of my grandparents would pronounce it......

that and parmigiano...

"jo.heartwork" Jul 14, 2009 12:54 PM Re: Broad Bean Risotto

 

 

 

 You can if you like, but Paremsano is vegan cheese replacer.

 

Jo

 

 

-

fraggle

Tuesday, July 14, 2009 5:08 PM

Re: Broad Bean Risotto

 

 

i'm gonna assume we can ignore/replace the cheese?

heartwerk Jul 14, 2009 2:44 AM Broad Bean Risotto

 

 

 

450 g broad beans, shelled 3 tablespoon olive oil 1 onion, peeled and chopped finely 2 cloves garlic, peeled and chopped 500g risotto rice 1.7 litres hot vegetable Stock 1 tablespoon fresh thyme sprigs Black Pepper ParmesanoGently heat the 2 tablespoons of oil in a saucepan. Cook the onion until it has softened but do not let it brown. Add broad beans and the garlic and cook for about 2 minutes. Stir in the rice and continue to cook until the grains have become translucent and glossy. Turn the heat down and add the stock, one ladle at a time. All the liquid must be absorbed before adding more. Stir all of the time. This will take no less than 20–25 minutes. Add half the thyme with the last ladle of liquid. Season with black pepper to taste. Take the pan off the heat, cover and leave of stand. Serve hot on warmed plates and sprinkle with the last of the thyme and Parmesano. Serve with a delicious salad and garlic bread.

"Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me."

 

 

 

"Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me."

Link to comment
Share on other sites

Guest guest

where can you find that, I haven't heard of that? I'd love to give up the "real thing" for a good imitation!Lori

 

 

 

jo.heartwork

Tuesday, July 14, 2009 9:54 AM

Re: Broad Bean Risotto

 You can if you like, but Paremsano is vegan cheese replacer.

 

Jo

 

 

-

fraggle

Tuesday, July 14, 2009 5:08 PM

Re: Broad Bean Risotto

 

 

i'm gonna assume we can ignore/replace the cheese?

heartwerk Jul 14, 2009 2:44 AM Broad Bean Risotto

 

 

 

450 g broad beans, shelled 3 tablespoon olive oil 1 onion, peeled and chopped finely 2 cloves garlic, peeled and chopped 500g risotto rice 1.7 litres hot vegetable Stock 1 tablespoon fresh thyme sprigs Black Pepper ParmesanoGently heat the 2 tablespoons of oil in a saucepan. Cook the onion until it has softened but do not let it brown. Add broad beans and the garlic and cook for about 2 minutes. Stir in the rice and continue to cook until the grains have become translucent and glossy. Turn the heat down and add the stock, one ladle at a time. All the liquid must be absorbed before adding more. Stir all of the time. This will take no less than 20–25 minutes. Add half the thyme with the last ladle of liquid. Season with black pepper to taste. Take the pan off the heat, cover and leave of stand. Serve hot on warmed plates and sprinkle with the last of the thyme and Parmesano. Serve with a delicious salad and garlic bread.

"Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me."

Link to comment
Share on other sites

Guest guest

hola lori

i see you said you lived on the west coast.

there is a brand of vegan "parmesan" i've seen a bunch of places which is made from walnuts

Ann Hall Jul 14, 2009 4:44 PM Re: Broad Bean Risotto

 

 

 

 

where can you find that, I haven't heard of that? I'd love to give up the "real thing" for a good imitation!Lori

 

 

 

jo.heartwork

Tuesday, July 14, 2009 9:54 AM

Re: Broad Bean Risotto

 You can if you like, but Paremsano is vegan cheese replacer.

 

Jo

 

 

-

fraggle

Tuesday, July 14, 2009 5:08 PM

Re: Broad Bean Risotto

 

 

i'm gonna assume we can ignore/replace the cheese?

heartwerk Jul 14, 2009 2:44 AM Broad Bean Risotto

 

 

 

450 g broad beans, shelled 3 tablespoon olive oil 1 onion, peeled and chopped finely 2 cloves garlic, peeled and chopped 500g risotto rice 1.7 litres hot vegetable Stock 1 tablespoon fresh thyme sprigs Black Pepper ParmesanoGently heat the 2 tablespoons of oil in a saucepan. Cook the onion until it has softened but do not let it brown. Add broad beans and the garlic and cook for about 2 minutes. Stir in the rice and continue to cook until the grains have become translucent and glossy. Turn the heat down and add the stock, one ladle at a time. All the liquid must be absorbed before adding more. Stir all of the time. This will take no less than 20–25 minutes. Add half the thyme with the last ladle of liquid. Season with black pepper to taste. Take the pan off the heat, cover and leave of stand. Serve hot on warmed plates and sprinkle with the last of the thyme and Parmesano. Serve with a delicious salad and garlic bread.

"Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me."

 

 

 

 

 

 

 

 

"Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me."

Link to comment
Share on other sites

Guest guest

oh how yummy does that sound!! I'd love that, I love walnuts!! And that is so much healthier.

Yup I live in Oregon, grew up in Southern CA though, so always on the coast. I remember when Trader Joe's came out with their veggie burger, first of it's kind that we knew about, we were so thrilled.

 

 

 

 

fraggle

Tuesday, July 14, 2009 3:39 PM

Re: Broad Bean Risotto

 

hola lori

i see you said you lived on the west coast.

there is a brand of vegan "parmesan" i've seen a bunch of places which is made from walnuts

Ann Hall Jul 14, 2009 4:44 PM Re: Broad Bean Risotto

 

 

 

 

where can you find that, I haven't heard of that? I'd love to give up the "real thing" for a good imitation!Lori

 

 

 

jo.heartwork

Tuesday, July 14, 2009 9:54 AM

Re: Broad Bean Risotto

 You can if you like, but Paremsano is vegan cheese replacer.

 

Jo

 

 

-

fraggle

Tuesday, July 14, 2009 5:08 PM

Re: Broad Bean Risotto

 

 

i'm gonna assume we can ignore/replace the cheese?

heartwerk Jul 14, 2009 2:44 AM Broad Bean Risotto

 

 

 

450 g broad beans, shelled 3 tablespoon olive oil 1 onion, peeled and chopped finely 2 cloves garlic, peeled and chopped 500g risotto rice 1.7 litres hot vegetable Stock 1 tablespoon fresh thyme sprigs Black Pepper ParmesanoGently heat the 2 tablespoons of oil in a saucepan. Cook the onion until it has softened but do not let it brown. Add broad beans and the garlic and cook for about 2 minutes. Stir in the rice and continue to cook until the grains have become translucent and glossy. Turn the heat down and add the stock, one ladle at a time. All the liquid must be absorbed before adding more. Stir all of the time. This will take no less than 20–25 minutes. Add half the thyme with the last ladle of liquid. Season with black pepper to taste. Take the pan off the heat, cover and leave of stand. Serve hot on warmed plates and sprinkle with the last of the thyme and Parmesano. Serve with a delicious salad and garlic bread.

"Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me."

 

 

 

 

 

 

 

"Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me."

Link to comment
Share on other sites

Guest guest

There's also the Uncheese Cookbook. I wasn't a cheese fan, but

I've known people who've made various vegan " cheeses " using

cashews with recipes from that book.

 

Also, somewhere in the archives is a " parmesan " recipe

using IIRC mostly nutritional yeast and salt.

 

At 6:39 PM -0400 7/14/09, fraggle wrote:

....there is a brand of vegan " parmesan " i've seen a

bunch of places which is made from walnuts

 

 

Ann Hall

where can you find that, I haven't heard of that? I'd love to

give up the " real thing " for a good imitation!

Lori

 

jo.heartwork

You can if you like, but Paremsano is vegan cheese

replacer.

 

Link to comment
Share on other sites

Guest guest

It's a powdered vegan cheese. I really don't know if it tastes like parmesan as

I never had any of that. It does add a mild cheesy flavour to white sauces etc.

 

I use it occasionally if I do a vegetable pasta bake, or stuffed marrows etc.

 

Jo

 

 

Re: Broad Bean Risotto

 

 

is that a brand of vegan cheese out there then?

 

any good?

 

here, parmesano is parmesan cheese...that's the way both sets of my grandparents

would pronounce it......

 

that and parmigiano...

Link to comment
Share on other sites

Guest guest

It is in health food stores here in the UK. You can get it online from places

like VeganStore and Cruelty Free Shop.

 

Jo

 

, " Ann Hall " <arborhall wrote:

>

> where can you find that, I haven't heard of that? I'd love to give up the

" real thing " for a good imitation!

> Lori

>

>

> jo.heartwork

> Tuesday, July 14, 2009 9:54 AM

>

> Re: Broad Bean Risotto

>

>

> 

>

>

> You can if you like, but Paremsano is vegan cheese replacer.

>

> Jo

>

> -

> fraggle

>

> Tuesday, July 14, 2009 5:08 PM

> Re: Broad Bean Risotto

>

>

> i'm gonna assume we can ignore/replace the cheese?

>

>

>

>

>

> heartwerk

> Jul 14, 2009 2:44 AM

>

> Broad Bean Risotto

>

450 g broad beans, shelled

> 3 tablespoon olive oil

> 1 onion, peeled and chopped finely

> 2 cloves garlic, peeled and chopped

> 500g risotto rice

> 1.7 litres hot vegetable Stock

> 1 tablespoon fresh thyme sprigs

> Black Pepper

> Parmesano

>

> Gently heat the 2 tablespoons of oil in a saucepan. Cook the onion until

it has softened but do not let it brown. Add broad beans and the garlic and cook

for about 2 minutes. Stir in the rice and continue to cook until the grains have

become translucent and glossy. Turn the heat down and add the stock, one ladle

at a time. All the liquid must be absorbed before adding more. Stir all of the

time. This will take no less than 20–25 minutes. Add half the thyme with the

last ladle of liquid. Season with black pepper to taste. Take the pan off the

heat, cover and leave of stand. Serve hot on warmed plates and sprinkle with the

last of the thyme and Parmesano. Serve with a delicious salad and garlic bread.

>

>

>

> " Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me. "

>

Link to comment
Share on other sites

Join the conversation

You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
×
×
  • Create New...