Broad Bean Risotto - Ben's Farm Shop

Ingredients

• Pod the beans and blanch in boiling water for two minutes. Cool and squeeze the beans out of their skins. I don't bother to skin the smaller ones but it's important with the bigger beans.
• Mash half the beans, add the olive oil and mix to a paste.
• Gently heat 2/3rds of the butter in a separate pan, add the onions with a little salt and fry gently until tender. Add the garlic and cook for a couple more minutes.
• Heat the stock in another pan.
• Turn the heat up high and pour in the rice. Stir it with a wooden spoon until well mixed and coated. Add the vermouth and let it bubble fiercely for about a minute, stirring gently all the time.
• Turn the heat down and add a couple of ladles of stock, stir and keep stirring occasionally until the liquid has been absorbed. Repeat with two more ladles of stock and add the broad bean paste.
• Keep adding the stock, stirring frequently until the rice is al dente.
• Add the broad beans, parsley, mint and a little more stock and cook for a couple more minutes.
• Add the Parmesan and remaining butter. Stir in, check seasoning and serve immediately.