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.