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Broad Beans with Risotto + Herbs Ingredients 1 medium brown onion 2 cloves garlic 300 g broad beans , podded 2 tbsp unsalted butter 200 g arborio rice 50 ml white wine 500 ml vegetable stock 1/2 bunch basil 1/2 bunch parsley 100 g spinach 1 lemon 2 tbsp cream cheese 25 ml double cream 20 g hard Italian cheese 2 tbsp extra virgin olive oil | Method- Peel the onion, garlic and broad beans. Set the broad beans aside. Dice the onion and mince the garlic. Put a large saucepan over a medium-high heat and add the butter. Let it melt and begin to foam then add the onion. Fry for 5 minutes then add the garlic and continue to fry and stir for a few minutes.
- Add the rice to the pan and stir it through the butter. Pour in the white wine and let it bubble away for 2-3 minutes, until it's reduced by half. Add the stock a ladle at a time, stirring regularly. Continue for 15 minutes, until the rice is plump and the sauce is creamy. Add the broad beans when the rice is almost cooked.
- Boil a kettle while the rice cooks. Place the basil, parsley and spinach into a mixing bowl and pour the boiling water over them. Leave for a minute then drain and transfer the leaves to a blender with a squeeze of the juice of the lemon. Add the cream cheese and blend while pouring in the double cream until it comes together into a smooth, bright green sauce.
- Remove the risotto from the heat and stir in the green sauce. Grate in the cheese and immediately divide between your serving plates. Drizzle with extra virgin olive oil and grate over some extra cheese then serve.
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