Pea and Broad Bean Risotto

I really love a cheesey risotto and it makes a nice weekend lunch. This is a good way to use spring’s fresh peas and broad beans.

Serves 4
1 tbsp olive oil
1 large onion, chopped
2 garlic cloves, chopped
2 fresh rosemary sprigs
400g risotto rice
150ml Italian dry white wine
1.5 litres hot vegetable stock
200g fresh peas
200g fresh shelled broad beans
200g Gorgonzola or Dolcelatte, crumbled

1 Heat the oil in a large pan and cook the onion, garlic and rosemary for 5 minutes until the onion has softened.

2 Stir in the rice, cook for a minute then add the wine and cook vigorously for 2 - 3 minutes until the liquid has evaporated. Pour in half of the stock and leave to cook for 10 minutes or until the liquid has evaporated, stirring from time to time.

3 Add the rest of the stock and continue to cook for a further 5 minutes then add the peas and beans cook for another 5 minutes, stirring occasionally until all the liquid has evaporated and the rice is tender.

4 Divide between bowls and top each serving with the cheese and a good grinding of black pepper.