Broad bean risotto

Despite the attack of several thousand blackfly, the broad beans have developed well. I have only ever eaten frozen broad beans, which I thought were pretty good, but the taste of them fresh is quite sublime. They are really juicy and not at all meally as they can get when a little more mature. I used them in a risotto with some of the Feltham First peas. It tasted great so here is the recipe:

Vegetable stock

50g butter

olive oil
2 leeks

275g arborio rice

fresh broad beans

fresh peas

Clove of garlic

Handful of fresh mint

Parmesan cheese

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.