Baby Carrot and Broad Bean Risotto - River Cottage

Ingredients

• 1 tablespoon rapeseed or olive oil
• 40g butter
• 1 large onion, finely chopped
• About 800ml vegetable stock
• 200g risotto rice
• 100ml dry white wine
• 250–300g baby carrots, scrubbed and halved or quartered lengthways
• 150g baby broad beans
• 20g Parmesan, hard goat’s cheese or other well-flavoured hard cheese, finely grated
• A handful of flat-leaf parsley, chopped
• Sea salt and freshly ground pepper
• Rapeseed or extra virgin olive oil, to serve