Risotto with baby broad beans

prep time:

cooking time:

serves: 4

season: Summer

asparagus, broad beans, carrots, courgettes, potatoes, globe artichokes, peas, radishes, salad leafs, spinach, tomatoes

320g
50g chopped shallots
1 bay leaf

110g butter
2 litres vegetable stock
80g grated parmesan

1kg broad beans
1 handful pea sprouts

1	Sauté the chopped shallots in 25g butter with the bay leaf until shallots are soft but not brown. Add rice and sauté 5 minutes over medium heat; add enough stock to cover the rice, leave to simmer, stirring frequently.
2	Boil 4 litres of water with a little salt and add the podded broad beans. Cook for 10 minutes, drain and refresh in cold water. Immediately remove their skins and leave to one side.
3	Continue to add hot stock to the risotto, stirring to ensure that each time the rice is covered with the liquid.
4	After 10 minutes stir in 4 tablespoons of the ‘risotto base’, simmer for a further 7 minutes, remove from the heat and add 80g butter, the grated Parmesan, 2 tablespoons of the risotto base and the broad beans, and combine well.
5	Garnish with the pea shoots.