Broad Bean, Lemon and Thyme Risotto Recipe

Method

1. Gently fry the onion in a little butter until soft but not browned. Add the garlic and cook for a minute. Bring the stock to the boil in a separate pan, then leave on a gentle simmer.
2. Add the rice to the onion with a pinch of salt, stir well then add the white wine. Bring to the boil, simmer, then slowly add the hot stock, a ladleful at a time, adding more once the first batch has been absorbed. You must keep stirring with a wooden spoon, as the stirring action releases the starch from the rice and gives that wonderful creaminess to a good risotto. It will take around 20 minutes. You want the rice to retain a bit of bite to it.
3. Now add the broad beans, lemon zest and juice, thyme and parsley. Stir well. Leave the rice to stand for 2 to 3 minutes with a knob of butter. Finally, add the Parmesan and serve. Risotto waits for no one!