Pea & Broad Bean Risotto is one of my favourite spring dishes with young tender broad beans and peas fresh from the garden paired with mint.
4 cups Vegetable Stock
1/2 cup wine (optional)
1 tbsp olive oil
2 tbsp butter
1 small onion, finely diced
1 cup Arborio rice
3/4 cup peas (I had to use frozen as my peas didn’t survive the winter storms)
3/4 cup broad beans
1/4 cup freshly grated parmesan
1/2 cup fresh mint leaves, chopped
2 tbsp crumbled feta (optional)
Bring stock and wine to a gentle simmer in a pan (or heat in microwave).
Heat the oil and butter in a large pan. Add the onion and stir until pale and soft. Add the rice and continue stirring until the grains are coated. Ladle in the stock, about a cup at a time, while stirring, waiting until almost all the stock has been absorbed before adding more.
After about 15 mins, add peas and beans. I usually add them with the last measure of stock. Keep cooking for a further 10 minutes or until the rice is tender but still a little firm. Stir through the parmesan (or other cheese if you prefer) and mint. Season to taste and serve with the feta crumbled over the top.