PEA, BABY BROAD BEAN AND WHITE WINE RISOTTO

SERVES 4

1.5ltr (2¾pt) vegetable stock

2tbsp olive oil

2 knobs of butter 3 banana shallots, finely chopped

2 garlic cloves, finely chopped

300g (10½oz) risotto rice

175ml (6fl oz) white wine 200g (7oz) frozen petit pois

200g (7oz) baby broad beans, tough outer shells removed

1tbsp fresh thyme leaves 75g (2¾oz) Parmesan, grated

Salt and freshly ground black pepper

Bring the stock to the boil in a pan and keep warm. Heat the oil and a knob of butter in a shallow pan. Add the shallots and garlic and sauté for 3-4 minutes, until softened. Add the rice, stir to coat, then add the wine. Bubble for a minute, then add three-quarters of the stock, a ladleful at a time, stirring every so often to stop the rice sticking. This will take 10-12 minutes, and the rice should still be a little al dente.

Stir in the peas and beans. Cook for 4-5 minutes, until the rice is just cooked. Add the remaining stock and butter. Stir in the thyme and half the cheese. Season, cover and rest for 2-3 minutes. Serve sprinkled with the remaining Parmesan.