- 150g (5oz) each of fresh peas, fresh broad beans and green beans (or whatever combination you like)
- 30g (1oz) butter
- 1 small bulb of fennel, or 1 onion, peeled and chopped
- 1 clove garlic, peeled and chopped
- 250g (8oz) arborio rice
- ¾ ltr (1¼ pints) chicken or vegetable stock
- Salt and freshly ground black pepper
- 150g (5oz) soft goat's cheese, cut into thin slices
- Chopped fresh chives or parsley
- Bring a small pan of water to the boil and cook the peas and beans for 3-5 minutes, until just cooked. Drain, reserving the cooking water for making up the stock using stock cubes. Refresh the vegetables under cold running water. Set aside.
- Heat the butter and fennel, or onion, in a large pan and cook gently for a few minutes. Add the garlic. Stir in the rice and cook for a couple of minutes. Add about a quarter of the stock and cook gently, stirring, until it has been absorbed. Continue adding stock until it is all used up and the rice is creamy. Season well.
- Add pulses. Spoon risotto into dishes, add 2-3 slices of cheese per portion and sprinkle with herbs.
Feature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe.
Nutritional information per portion
- Calories 500(kcal)
- Fat 19.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.