Creamy broad bean risotto

Serves 4
Preparation time  5-10 minutes
Cooking time  20-25 minutes

Ingredients
3 tbsp olive oil
1 onion, peeled and finely diced
2 cloves of fresh garlic, peeled and finely chopped
400g arborio rice
250ml dry white wine
½ litre vegetable stock, warmed
25g butter
100g Parmesan cheese, grated
500g fresh broad beans, podded and the beans blanched if liked

Method
1. Drizzle the oil into a large hot pan. Soften the onion and garlic cloves. Tip in the rice and stir for 5 minutes, then pour in the wine. Turn up the heat and stir until the wine has been absorbed into the rice. Add the warm stock slowly ladle by ladle until all the stock has been absorbed and the the rice is ‘al dente’.

2. Stir in the butter, cheese and vegetables stirring well. Season to taste.

3. Turn off the heat and serve immediately.

Just simply serve with a rocket Salad.

To vary
Great basic recipe to add blanched stems of asparagus or replace the broad beans with a freshly shucked peas.
At the end of cooking the onion and garlic stir fry 300g fresh diced Budgens British chicken into the pan just before adding the rice.