This risotto verdi with broad beans and peas makes full use of the summer vegetables. Although removing the tougher skin of the broad beans may seem a bit fiddly, it is worth it for the sweet flavour and vibrant colour of the beans inside.
Preparation: 15 minutes
Cooking: 30 minutes
200g fresh peas, shelled
300g broad beans, shelled
1 onion, finely chopped
1 clove garlic, crushed
300g Italian risotto rice
1 glass white wine
900ml hot vegetable stock
3 tbsp mixed chopped fresh flat-leaf parsley, basil and chives
50g Parmesan, grated
1. Cook the peas and broad beans in a small pan of boiling salted water for 2 minutes, until just tender, then drain and refresh under cold running water. Slip the broad beans out of their skins, then set the peas and beans aside.
2. Heat the butter in a large saucepan, then cook the onion and garlic for 3 minutes until softened. Add the risotto rice and stir to coat in the butter. Add the wine and bubble until it has evaporated.
3. Pour in a ladle of the hot stock and simmer until it has been absorbed. Repeat until all the stock has been used and the rice is plump and tender.
4. Stir in the peas and broad beans, then warm through for 1 minute. Sprinkle over the herbs and Parmesan, season, then serve immediately.