Broad Bean and Pea Risotto with Dolcelatte

A simple but delicious, fresh-flavoured risotto.

Preparation time :	10 minutes
Cooking time :	30 minutes
Total time :	40 minutes

Serves: 4

Ingredients

1 tbsp olive oil
1 large onion, peeled and chopped
2 garlic cloves, chopped
2 fresh thyme sprigs, leaves chopped
400g risotto rice
150ml dry white wine
1.2–1.5 litres hot vegetable stock
250g fresh or frozen garden peas
250g fresh or frozen broad beans, peeled
150g Dolcelatte, roughly diced

Method

1. Heat the oil in a large pan and cook the onion, garlic and thyme for 5 minutes until softened.
2. Stir in the rice, cook for a minute, then add the wine and boil vigorously for 2-3 minutes until the liquid has been absorbed. Pour in half the stock and simmer for 10 minutes or until the liquid has been absorbed, stirring from time to time.
3. Add the remaining stock, simmer for 5 minutes, add the peas and beans, and cook, uncovered, for 5 minutes, stirring, until all the liquid has been absorbed and the rice is tender.
4. Divide between bowls and top with the dolcelatte and black pepper.