Serves: 4
Calories per serving: 690
Fat per serving: 36g

2kg (4lb) broad bean pods, shelled (about 675g/1lb 6oz beans)
2 chicken stock cubes or stock powder
100g (3 1/2oz) butter
1 red or white onion, peeled and chopped
65g pack cubed pancetta or diced thick bacon
250g (8oz) risotto rice
3 tablespoons extra-dry vermouth, sherry or wine
Salt and freshly ground black pepper
60g (2oz) Cheddar cheese, grated
30g (1oz) Parmesan cheese
Sprigs of parsley, for garnish

1. Add the beans to a large pan of boiling salted water, bring back to the boil and cook for 3 minutes. Drain well, reserving the cooking water. Cool the beans under cold running water, then drain again.
2. To make the stock: Pour 1.5 litres (2 1/2 pints) of the reserved cooking water back into the pan and whisk kin the stock cubes or powder. Keep this warm on a low heat.
3. Use a large, thick-based pan to make the risotto. Melt half the butter in the pan and add onion and pancetta (or bacon). Cook gently to soften, then add rice and stir to coat well with butter. Pour in vermouth and stir until absorbed. Stir in hot stock, about a ladleful at a time, pouring in more after each addition has been absorbed. Stir and continue adding stock until rice is cooked (about 20 minutes), but still has a slight bite to it.
4. While risotto is cooking, slip outer skin off some or all of the beans, to give a brighter colour to the finished dish. Add beans to the pan a few minutes before the end of cooking. Season well.
5. Take pan off heat, stir in rest of butter and Cheddar. Season well.
6. Serve in warm bowls and garnish with Parmesan shavings, sprigs of parsley and a good sprinkling of black pepper.
Not suitable for freezing.

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