200g fresh peas, podded weight
200g fresh broad beans, podded weight
1 tbsp olive oil
200g cold butter, diced
1 small shallot, chopped
175g risotto rice
100ml white wine
625ml hot stock
150g Parmesan, grated
Bring a pan of salted water to the boil and blanch the peas and beans for one to two minutes. Drain and set aside.
Heat the oil and 25g of the butter in a large pan over a medium heat. Add the shallot and cook, stirring, until soft and translucent - about two minutes. Stir in the rice and cook for a further two minutes. Turn up the heat and add the wine - it should sizzle as it hits the pan. Cook for about two minutes to evaporate the alcohol.
Once the liquid has reduced, begin adding the hot stock a ladleful at a time over a medium heat, allowing each addition to be absorbed before adding the next, and stirring continuously. The rice should always be moist but not swimming in liquid. The process of adding and stirring should take about 16-18 minutes.
Remove from the heat and add the peas and broad beans, then stir in the remaining butter. Finish with the Parmesan, then season well and serve.
Delicious! Fat content: off the scale! But damn, for an occasional treat, hell yeah!