- 200 grams Broad beans, fresh or frozen
- 200 grams Peas, fresh or frozen
- 300 grams risotto rice (arborio)
- 1 medium onion
- 100 grams butter
- 100 ml white wine
- 1 liter(s) vegetable stock (approx)
- Salt and pepper
- Parmesan, grated (optional)
- Small bunch of parsley or mint
- Bring a saucepan of water to the boil. Add the broad beans and cook for about 4 minutes until soft (be careful not to overcook them or they will go mushy). Drain and leave to cool. When they are cool pop them out of their skins and set aside.
- Fry the onion in the butter until soft but not brown.
- Add the rice and fry for 2 minutes.
- Add the wine in stages, as it gets absorbed by the rice add more. Stir frequently making sure to stir into the edges of the pan so that the rice doesn’t stick.
- Once all the wine has been absorbed add the vegetable stock slowly, in stages until the rice is cooked. The cooked rice shouldn’t be floating around in stock so make sure not to add too much at a time especially near the end of cooking.
- When the rice is very nearly cooked add the frozen or fresh peas
- Stir in the broad beans and the mint/parsley.
- Sprinkle on the parmesan (optional).
- Season with salt and pepper to taste
More information about Brighton & Hove Food Partnership and their 'Keen for Beans' campaign can be found here.