Broad Bean and Pea Risotto

Fresh broad beans and garden peas make a bright, green risotto perfect for early spring meals.

Ingredients:

• 150g broad beans, shelled
• 150g peas
• 200g arborio rice
• 1 onion, chopped
• 700ml vegetable stock
• 2 tbsp butter
• 50g parmesan
• Salt and pepper

Method:

Sauté onion in butter, add rice, stir. Gradually add stock, stirring until absorbed. Add peas and beans halfway. Stir in parmesan and serve.

Cooking time: 35–40 minutes

Storage: Refrigerate for 2 days; best eaten fresh.