Pea, Bean & Mint Risotto

1. 1
   prep · ~5 min

   Prep the vegetables and warm the water.

   1.Bring 1 litre of water to a gentle simmer in a saucepan. Keep it warm on low heat.

   2.If using fresh broad beans, blanch them in boiling water for 2 minutes, then drain and pop them out of their grey skins.

   3.Finely chop the onion and mince the garlic cloves.
2. 2
   saute · ~6 min

   Sauté the onion and garlic.

   1.Heat olive oil in a large heavy-bottomed pan over medium heat.

   2.Add the onion and cook gently until softened and translucent, about 5 minutes.

   3.Stir in the garlic and cook for 30 seconds until fragrant.

   TIPKeep the heat moderate — you want the onions soft, not browned.
3. 3
   saute · ~2 min

   Toast the rice.

   1.Add the arborio rice to the pan.

   2.Stir constantly for 1 to 2 minutes until the grains look slightly translucent at the edges with an opaque centre.

   3.Season with a pinch of salt.

   TIPToasting the rice seals the surface and helps it release starch slowly for a creamy risotto.
4. 4
   simmer · ~18 min

   Cook the risotto, adding warm water gradually.

   1.Add a ladleful of warm water to the rice. Stir gently until the liquid is mostly absorbed.

   2.Continue adding water a ladle at a time, stirring often and waiting until each addition is nearly absorbed before adding the next.

   3.Cook for 16–18 minutes total, until the rice is tender but still has a slight bite in the centre.

   TIPStirring is key — it coaxes the starch from the rice, giving you that signature creamy texture.
5. 5
   mix · ~2 min

   Fold in the peas, beans, and mint.

   1.When the rice is almost done and the texture is creamy, add the peas and shelled broad beans.

   2.Cook for 2 more minutes until the vegetables are just heated through and the rice is perfectly al dente.

   3.Remove the pan from the heat.

   TIPAdding the peas and beans at the end keeps them sweet and bright green.
6. 6
   mix · ~2 min

   Mantecare — beat in butter and parmesan.

   1.Add the cold cubed butter and grated parmesan cheese.

   2.Beat vigorously with a wooden spoon for a full minute until the risotto becomes incredibly creamy and glossy.

   3.Stir in the chopped mint and lemon juice.

   4.Taste and adjust with a pinch of pepper.

   TIPVigorous beating off the heat emulsifies the butter and cheese — this is how restaurants get that luscious, wavy texture.
7. 7
   serve

   Serve immediately.

   1.Spoon the risotto into warm shallow bowls.

   2.Finish with a few small mint leaves on top.

   TIPRisotto waits for no one — serve it as soon as it's ready, while it's still beautifully fluid and creamy.

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