- Olive oil
- 1.5 Litres vegetable stock
- 400g risotto rice
- 80ml dry white wine (optional)
- 1 onion, chopped
- 2 sticks celery
- Double handful of garden peas (fresh or frozen)
- Handful of broad beans
- Juice from Half a lemon or tsp Apple Cider Vinegar
- Fresh Mint
Stir out your veg stock cube in boiling water.
The easy way is to boil up your kettle and pour you’re your stock cube in a measuring jug. If you only have 1L mug, just start there and you can add more water later on if you need it.
You want the stock to be hot when using. Peel your broad beans so they are ready.
Add your olive oil to a HOT pan and turn the heat to low.
Add your onion and celery and let it sauté until translucent. This might take between 5-10 minutes.
When you are happy with your onions and celery, turn the hob to a medium heat and add your rice.
Stir well so the rice is well coated with oil. Then add your wine (or stock if not using wine), and keep stirring until the wine has cooked into the rice.
Then add your first ladle of stock, turn the heat down if needed. You want a gentle simmer throughout the cooking time.
Keep stirring and add another ladle each time the first one has been absorbed.
Keep this up and carry on stirring until the rice is soft, but still have a bite to them (approx. 30 minutes).
Now add your beans and peas and stir well, add a couple of more ladles of stock until you are happy with the texture of the rice and beans.
Add finely chopped mint, lemon juice (or vinegar) and season to taste.