Risotto with Peas & Broad Beans

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tbsp olive oil
• 100g cold butter, diced
• 1 small onion or 2 shallots, chopped
• 175g risotto rice
• 100ml white wine
• 600ml hot vegetable stock
• 50g parmesan, finely grated
• 200g fresh peas, podded (about 1kg/2lb 4oz unpodded weight)
• 200g broad beans, podded (about 1kg/2lb 4oz unpodded weight)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a wide saucepan over medium heat. Add the chopped onion or shallots and cook for 4 minutes until soft.

2. Add the risotto rice and stir for 2 minutes until the grains look glossy and translucent at the edges.

3. Pour in the white wine and stir until it has mostly been absorbed, about 2 minutes.

4. Add the hot vegetable stock one ladleful at a time, stirring often and adding more only when the liquid is absorbed. This takes about 15 minutes.

5. While the rice cooks, put the broad beans in a pan of boiling water for 2 minutes, then drain and cool. Slip off the grey outer skins if you like, and add the beans and peas to the rice for the final 3 minutes.

6. Remove the pan from the heat. Stir in the cold diced butter and grated parmesan until creamy, then serve immediately.