Tom Norrington Davies, a friend and fellow chef, originally created a broad bean and mint risotto for The Eagle Cookbook in 2009. Now, Tom Hunt offers a zero-waste interpretation that uses the entire broad bean pod—husks, beans, and all—resulting in a more rustic, nutritious, and economical dish.
Why use the whole pod?
The empty pods are a flavor bomb and create a simple stock. Blending them into a sauce broadens the dish's flavor. By using whole pods, you need only half the amount of broad beans compared to the original recipe. The final dish is less vibrant green but more grown-up: nutritious, fibrous, and economical.
Ingredients and substitutions
The recipe serves two generously and calls for 500g broad beans in pods, 30g butter, 1 tbsp extra-virgin olive oil, 1 small white onion, 1 garlic clove, 20g Parmesan rind, 150g arborio rice, 25ml white-wine vinegar (or cider vinegar, or 75ml white wine), fresh herbs (mint, marjoram, or basil), and grated Parmesan to taste. Hunt notes that white-wine vinegar can replace wine for similar acidity without the cost.
Step-by-step method
Pod the beans and set aside. Cook empty pods in a liter of salted boiling water for seven minutes, then lift out with a slotted spoon and blitz to a smooth paste in a food processor. Push through a sieve and compost any fibers. Keep the bean stock warm.
In a second pan, melt half the butter with olive oil over low heat. Sauté onion, garlic, and Parmesan rind for five minutes until translucent. Stir in rice, cook for two minutes, then add wine or vinegar and cook until almost evaporated. Stir in broad bean puree and enough stock to cover the rice. Cook, stirring occasionally, until stock is absorbed. Add podded beans, cover with more stock, and repeat until rice is al dente and creamy.
Remove from heat, season, stir in remaining 15g butter, and rest for a few minutes. Finish with chopped herbs and grated Parmesan to taste.
Impact and serving
This recipe reduces food waste by using the entire pod, and the resulting risotto is both flavorful and sustainable. Hunt suggests garnishing with a few skinned beans for a bright green contrast.
