275g arborio rice
fresh broad beans
Clove of garlic
Handful of fresh mint
Salt and pepper
Put the stock in a saucepan and heat until almost boiling. Then turn down the heat and keep it on a very low simmer.
Heat the butter and a dash of oil in a saucepan over a medium heat. Add the sliced leeks and cook for 1-2 minutes until soft but not brown. Add the garlic and stir well.
Add the rice and sir, using a wooden spoon, until the grains are well coated and glistening (about a minute). Add some stock (you could add a glass of wine now if you wish) and stir until absorbed.
Add the stock a ladel at a time and stir 'til absorbed. After 10 mins add the broad beans and peas. Continue to add the stock at intervals as before until the rice is tender (aboat 18-20 mins).
Grate in some parmesan, season and add the chopped mint. Mix well and remove from heat. Let it rest for a couple of minutes then spoon into bowls and add some more Parmesan to finish.