Baby Carrot and Broad Bean Risotto

Method

Heat the oil and 25g butter in a large pan over a medium heat. Add the onion and fry gently for 8–10 minutes, until softened. Meanwhile, bring the stock to a simmer, then keep over a very low heat.

Stir the rice into the onion, and cook for a minute or two, then stir again. Add the wine and bring to a simmer. Cook for a few minutes, stirring from time to time, until the wine is absorbed.

Now add the hot stock, about a quarter at a time, making sure each addition has been absorbed before you add the next. Keep the risotto simmering and stir frequently. It should take 20–25 minutes for the stock to be absorbed and for the rice to be cooked but still al dente.

Add the carrots when the rice has been cooking for about 12 minutes; put the broad beans in just a couple of minutes before the rice is done.

When the rice and veg are cooked, turn off the heat. Scatter the cheese and dot the remaining butter over the risotto, then cover and leave for a couple of minutes. Now stir the melted cheese and butter into the risotto with most of the parsley and salt and pepper to taste.

Divide the risotto between warmed bowls. Scatter over the remaining parsley, trickle over a little oil and add a grinding of pepper to serve.