Lemon and broad bean risoni.
Cook time: 15 mins | Prep time: 10 mins | Serves: 2
Ingredients.
1 eshallot, finely diced
50g butter, unsalted
30ml extra virgin olive oil, extra to garnish
3 garlic cloves, roughly chopped
300g broad beans, shelled
1/2 cup risoni pasta, any preferred small pasta
2 cups chicken stock, good quality
1 lemon juice and zest, extra to garnish
salty and pepper to taste
Method.
1. In a 26cm saucepan on low to medium heat add eshallots, butter, olive oil and a good pinch of salt. Simmer down for 6 minutes.
2. Add garlic and stir for 1 minute. On medium heat, add broad beans, pasta and chicken stock. Bring up to a light simmer and cook for 8 minutes or until the pasta is cooked. Stirring throughout.
3. Remove from the heat. Serve with lemon juice and zest, a drizzle extra virgin olive oil and cracked pepper.
