Risotto Primavera

Name: Risotto Primavera
Total time: 40 min
Ingredients: 500 g broad beans in pods (around 100g of beans) (or podded frozen broad beans); 240 g mangetouts; handful mint leaves (keep a few to decorate ); 2 pints vegetable stock (you can use stock cubes dissolved in boiling water ); 1 large onion (finely diced); 3 garlic cloves (thinly sliced); 350 g risotto rice (Arborio rice); 150 ml white wine; 100 g Parmesan (grated); 3 tbsp oil for frying; salt; pepper; splash lemon juice (optional)

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Make most of the fresh vegetables with this lovely Risotto Primavera using pureed mangetouts, blanched broad beans and aromatic mint.

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