Sunday Supper Club: Pods of the gods Risotto

Following on from yesterday’s post, I thought I’d share with you what I did with the other 1kg of broad beans from White House Farm. For tonight’s supper I made a delicious risotto, light, fresh and full of summery flavours. This recipe uses in-season, freshly handpicked broad beans, peas, mint, lemon and garlic. Delicious served with a crisp, cool glass of white wine and some homemade mozzarella garlic bread.

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July Risotto: Broad bean pea, mint, lemon Risotto

1kg broad beans (in their pods)

200g fresh peas (or frozen petit pois)

2 tbsp olive oil

1 ½ litre of vegetable stick

70g butter

1 white onion, finely chopped

300g Arborio risotto rice

1 medium glass of white wine

50g parmesan or a veggie alternative

3 tablespoons of chopped mint leaves

Half a lemon juiced

2 cloves of garlic, crushed

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1) Par-boil peeled broad beans for 4 minutes and then shell the green centres into a separate bowl.

2) Boil kettle and make stock with stock cubes – I really like vegetarian Kallo.

3) In a frying pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8 mins until soft but not coloured, stirring occasionally. Add the garlic for and fry for a further minute.

4) Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.

5) Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle).

6) The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.

7) At the same time, gently par-boil the fresh peas for 3 minutes (no need to parboil frozen peas, simply defrost them for 10 minutes). Set aside half of the peas and with the other half, transfer to a small pan and continue to cook in a little stock and butter for a 2 – 3 minutes. When cooked, mash into a puree with a fork.

8) When the risotto is just done, stir though the purée, then add the cheese, butter, broad beans, mint, lemon juice and the other half of the parboiled (or if frozen, defrosted) peas and leave to rest for a few mins. Serve the risotto scattered with chopped mint, parmasen and a drizzle of olive oil.

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We made some homemade garlic bread, using leftover sourdough bread and using two cloves of garlic, butter, thyme and some grated mozzarella cheese.

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