Risotto Primavera – Laura MacDonald Nutrition

Ingredients

• 200g broad beans (frozen is fine)
• Large knob of butter
• 1 leek, finely chopped
• 8-10 asparagus spears, cut into 3cm pieces
• 2 handfuls peas (frozen is fine)
• 2 carrots, finely chopped
• 3 spring onions, trimmed and finely chopped
• 350g risotto rice (I like to use wholegrain but it needs to soak overnight)
• 100ml white wine (optional)
• 750ml chicken bone broth (vegetable stock works too)
• 100g parmesan
• 20g mint, finely chopped
• 20g parsley, finely chopped
• Salt and pepper to taste