Pea & Broad Bean Risotto with Squash Crisps

Name: Pea & Broad Bean Risotto with Squash Crisps
Total time: 45 min
Yield: 6–8 restaurant portions
Cuisine: Italy
Ingredients: 400 g Arborio or Carnaroli risotto rice; 400 g onion, evenly diced; 100 ml olive pomace oil; 50 g butter; 400 ml dry white wine; 50 g garlic, finely chopped; 20 g fresh thyme, tied securely with kitchen string; 1 litre hot vegetable stock, prepared with 22 g vegetable bouillon; For each portion: equal parts water and cream, as needed; For each portion: 30 g butter; For each portion: 30 g pea purée; Green peas and broad beans, to finish; Extra-virgin olive oil, to finish; Parmesan, shaved to garnish; Butternut squash crisps, to garnish

A restaurant-style risotto finished to order with pea purée, green peas, broad beans, butter, Parmesan and crisp butternut squash garnish.

Time45 min + coolingLevelMediumMakes6–8 restaurant portionsCuisineItaly

01 — THE STORY

Behind the plate

In a busy restaurant kitchen, risotto is cooked in two stages: a controlled batch preparation followed by a fast final cook for each order. Par-cooking the rice and cooling it on trays protects the texture while giving the service team a consistent base.

This version layers the freshness of peas and broad beans with the richness of butter, cream and Parmesan. Fine butternut squash crisps add colour, height and a delicate crunch to the finished plate.

FROM PREP TO PLATE

Inside the kitchen

Real preparation photographs from this recipe, showing the mise en place, first cook and finishing garnish.

Risotto rice, diced onion, herbs, peas, butter, Parmesan and butternut squash arranged in a professional kitchen — 01Mise en place: prepare and measure the full batch before the rice reaches the pan.

Diced onions being gently sautéed in a wide professional cooking pan — 02Soften the onions gently without colour to create a clean, sweet base.

Thin golden butternut squash crisps draining on kitchen paper — 03Crisp butternut squash brings colour, texture and height to the final plate.

03 — THE METHOD

Cook step by step

01
Prepare 1 litre of vegetable stock by dissolving 22 g vegetable bouillon in hot water. Keep the stock hot beside the risotto pan. Tie the thyme firmly with kitchen string so it can be removed cleanly.
02
Warm the olive pomace oil and 50 g butter in a wide, heavy-based pan. Add the diced onions and sauté gently until soft and translucent without allowing them to colour.
03
Add the garlic and tied thyme, followed by the rice. Cook over low heat for 5 minutes, stirring so every grain is coated and lightly toasted.
04
Pour in the white wine and cook until it has reduced and the sharp alcohol aroma has disappeared.
05
Add the hot vegetable stock in stages, stirring regularly. Continue until the rice is almost cooked but remains firm at the centre and the liquid has reduced around the grains.
06
Remove and discard the thyme. Spread the par-cooked risotto in a thin, even layer on clean trays and cool it quickly. Cover and refrigerate as soon as it is cold.
07
To finish one portion, place the par-cooked risotto in a clean pan with equal parts water and cream—just enough to loosen it. Reheat gently, stirring until the rice is hot and tender.
08
Beat in 30 g butter and 30 g pea purée. Adjust the liquid until the risotto is glossy and flows softly from the spoon, then taste and correct the seasoning.
09
Plate immediately. Garnish with green peas, broad beans, a little extra-virgin olive oil, shaved Parmesan and crisp butternut squash.

04 — FROM THE PASS

Chef's notes

Use a wide pan so the rice cooks evenly, and add hot—not cold—stock to maintain a steady cooking temperature.
Cool the par-cooked rice rapidly in shallow trays. Do not leave a deep, hot batch at room temperature.
The final risotto should be all’onda: loose enough to settle when the plate is tapped, but not surrounded by watery liquid.
Add the butter and pea purée near the end so the colour stays fresh and the finish remains glossy.

AT THE TABLE

How to serve it

Serve in a warm, wide bowl. Let the risotto form a natural pool, then arrange peas and broad beans through the centre. Finish with olive oil, delicate Parmesan shavings and butternut squash crisps for height and texture.