Serves 4 as a starter
- 100g fresh frozen peas
- 100g broad beans
- 2 tablespoons of olive oil
- ½ white onion, finely chopped
- 2 garlic cloves, finely chopped
- 250g arborio rice
- 75ml dry white wine
- 1 litre hot vegetable stock
- 50g butter, cut into small cubes
- 50g parmesan cheese, grated
- Juice of 1 lemon
- 10g fresh mint, shredded
Instructions
Blanch the peas and broad beans in a pan of well-salted boiling water for 3–4 minutes until just tender. Drain and refresh immediately in cold water to stop the cooking and preserve their bright colour.
Meanwhile, warm the olive oil in a pan over a medium heat. Add the onion and garlic with a small pinch of salt and cook gently until soft and translucent, taking care not to let them colour.
Stir in the rice and toast it for a couple of minutes so the grains are well coated in the oil and just beginning to turn translucent at the edges. Pour in the wine and allow it to bubble away until almost completely reduced.
Start adding the hot vegetable stock, one ladle at a time, stirring regularly. Let each addition absorb fully before adding the next, allowing the rice to release its starch and create a creamy texture. Continue in this way for around 12 minutes, or until the rice is tender but still with a slight bite.
Fold in the peas and broad beans, then remove the pan from the heat. Add the butter and about half of the grated cheese, stirring steadily with a wooden spoon until the risotto becomes glossy, creamy and rich.
Season to taste with salt and a squeeze of lemon juice. Finish with a scattering of chopped mint, the remaining grated cheese and a generous drizzle of your chosen olive oil before serving.
About the authorNick Ednie is the founder and curator of The Olive Library, a personal journey into the world of high-quality extra virgin olive oil. With a deep love of food, Nick travels the Mediterranean to discover and share some of the finest olive oils available. He has also deepened his expertise through study at the prestigious EVOO School. Nick’s mission is to champion heritage, quality and education in every bottle he selects and to bring the stories behind exceptional producers to life. When he’s not tasting and sourcing oils, he writes about flavour, terroir and the art of olive oil appreciation.