Fresh broad bean and pecorino risotto

Ingredients

For 1 serving

• Carnaroli rice70 g
• Broad beans180 g
• Pecorino20 g
• Spring onions30 g
• Vegetable broth500 ml
• Extra virgin olive oil8 g
• Mintto taste
• Saltto taste
• Black pepperto taste

Contains: lactose, celery,

In season: April – May

Method

1. Pod the broad beans. Bring a small pan of water to the boil, blanch them for 2 minutes, drain and cool them in cold water, then slip off their skins. Meanwhile heat the vegetable stock and keep it hot.
2. Trim the spring onions, removing the roots and the toughest green part, and slice them thinly.
3. In a saucepan heat the oil over a medium-low heat and sweat the spring onions for 3 minutes, until soft; add the rice and toast it for 2 minutes over a medium heat, stirring, until glossy.
4. Cook the rice for about 17 minutes, adding the stock one ladleful at a time as the previous one is absorbed and stirring often; halfway through add the broad beans.
5. When the rice is al dente turn off the heat, season with salt and pepper and beat in the grated pecorino and chopped mint leaves vigorously for 30 seconds; rest for 1 minute and serve.