Broad bean risotto

This risotto dish is great using fresh broad beans, if you can get them – but is just as good made with frozen vegetables. Serves 4.

INGREDIENTS 250g broad beans 1L chicken stock 50g butter, divided 1 small onion, finely chopped 200g Arborio rice 60ml white wine 75g frozen or fresh peas 4 tablespoons grated Parmesan cheese Salt to taste

METHOD

1) If using fresh beans, shell and cook before leaving to cool before squeezing them out of their skins.

2) Separate three quarters of the beans and puree in a food processor.

3) In a separate large saucepan bring the stock to a simmer and keep it hot.

4) Meanwhile, in another large saucepan over medium heat, melt half of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes. Do not brown the onions.

5) Add the rice and cook, while stirring, for 2 minutes. Add the wine, increase the heat to medium and stir constantly.

6) When the wine has been absorbed, add a little of the hot stock. Once the stock is absorbed, add a little more. Repeat this process, stirring constantly, until the rice is cooked through.

7) Add the pureed beans, the remaining butter, peas, the rest of the whole beans and the cheese then cook over medium heat, stirring, until the butter and cheese melt and the puree is mixed in.

8) Season to taste with salt and serve.