Risotto Primavera - All Kitchen Colours

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 and pepper
• splash lemon juice (optional)