This is a fantastic vibrant summer dish, it will accompany almost any fish or Foul or can be served on its own with extra parmesan shavings and a little squeeze of lemon juice. The trick is to open a nice bottle of chilled white wine and have a glass while you make this risotto....
1 Onion finely diced
150ml of white wine
1.75 litres of chicken stock
Salt and white pepper
50g Broad beans
For the pea Puree
1 shallot finely chopped
200ml chicken stock
350g garden peas
Salt and pepper
Melt half of the butter in a large shallow pan and add the onion, sweat on a low heat until soft and translucent. Now add the rice to the pan and stir until all the grains are coated in the butter, add the wine and bring to the boil, keep stirring until the rice has absorbed all the wine. Meanwhile, put the stock in a separate saucepan and bring to a gentle simmer.
Once the wine has been absorbed add the hot stock one ladle at a time, stir continuously and do not add more stock until the rice has soaked up the previous ladle full. Continue until the rice is almost cooked but still al dente which should take about 15 minutes.
To make the pea puree, in a separate pot add the shallot and butter, sweat off until soft, add the chicken stock and bring to the boil, now add the peas and season. Blitz until smooth.
Take the risotto pan off the heat and add the pea puree, Parmesan, whole peas and broad beans, serve in large white bowls and garnish with pea shoots. Serve at once.