Preparation | Cooking | Start to finish |
---|---|---|
25 min. | 15 min. | 40 min. |
1 | Prepare 300 g broad beans. Choose very young ones that you can use whole. See these tips. | ![]() |
2 | Cut into small chunks. | ![]() |
3 | Boil until tender.. | ![]() |
4 | Drain and cool under cold running water, then dry in a salad spinner and set aside.. | ![]() |
5 | Using the same pan of water, cook 300 g peas until tender. | ![]() |
6 | Drain, cool under cold running water, and set aside. | ![]() |
7 | Prepare 1 spring onion (scallion). | ![]() |
8 | Heat 3 tablespoons olive oil in a large pan. When good and hot add the spring onion. Salt, pepper and cook for 1 minute. | ![]() |
9 | Add the vegetables and mix. | ![]() |
10 | Add the rice and mix again. | ![]() |
11 | Finish by adding 50 g Mascarpone. Leave to heat through for a few minutes. Just before serving add the chopped parsley. | ![]() |
12 | Serve with a drizzle of olive oil or lemon juice, whichever you prefer, and garnish with a few chive flowers, if you have them. | ![]() |