Minty Bean Risotto.

The inspiration for this dish was a lovely day spent at a 'pick our own' farm (http://www.parksidefarmpyo.co.uk ) with a friend. We had both wanted to go for some time, and we finally managed to organise it. It certainly did not disappoint. Spending a few hours selecting and picking a wide variety of fruit and veg was an absolute delight (can't get fresher than that!).  The best pick of the day were the broad beans, such a seasonal delight and always yummy. I decided I had to add them to one of my favourite dishes, risotto....... both a pleasure to cook and eat. The best thing about risotto is that it's both warm and filling, while staying fresh and light. This particular recipe combines peas and broad beans with mint and lemon, a great summer supper.  

Serves 3 

Ingredients:  

1 small onion, finely chopped 

1 stick of celery, chopped into chunks 

1 garlic clove ,finely chopped 

The zest and juice of half a lemon 

1 handful of fresh mint leaves, roughly chopped 

1.5 litres chicken or veg stock 

Small pinch of saffron (optional) 

200ml white wine 

50g butter 

3 handfuls of peas 

1 handful of broad beans pod and outer shell removed

300g arborio risotto rice  

salt & pepper to taste

2 handfuls of finely grated parmesan cheese  

Method:  

1. Fry the onion and celery in a drizzle of oil on a medium heat for round 8 mins until soft. Once soft add a knob of butter and the rice and garlic. At this point gently fry the rice till the ends of the grain start to go translucent, then add the wine and cook till it is nearly all absorbed. 

2. Add about 750ml of the stock and the saffron and leave on a medium heat until it is absorbed, stirring regularly. The addition of saffron is optional as it does not significantly impact on taste,  but it does turn the rice into a warm yellow pillow of loveliness.  

3. Once the rice has absorbed most of the stock (after about 20mins), check the consistency. The rice should still be slightly chewy at this point.  Add a pinch of salt and pepper and the rest of the stock along with the broad beans, still stirring regularly. 

4.  After approximately a further 10mins add the peas, lemon zest and juice. 

5. Leave for another 10mins and then taste. At this point the rice should have absorbed the remaining stock. The consistency of the rice should be 'soft 'with a slight bite. 

6. Lastly add the grated cheese and the rest of the butter to thicken the rice and finally the fresh mint, stir in well and leave for 5mins then serve.