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Ingredients

• 250g/10oz broad beans

• 50g/2oz butter

• 3 tbsp olive oil

• 1 tbsp chopped fresh mint leaves

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 3-4 sprigs fresh thyme

• 1 long strip lemon zest

• 1 bay leaf

• 150g/5oz Arborio risotto rice

• 150ml/5oz dry white wine

• 750ml/1 pint 7fl oz hot vegetable stock

• 100g/3½oz peas

• 1 bunch asparagus, trimmed and cut into short lengths

• 100g/3½oz fresh runner beans, de-stringed and cut into long thin strips

• 100g/3½oz feta cheese, drained and crumbled into small pieces

• sea salt flakes and freshly ground black pepper

• parmesan shavings, to serve

Description

Stir The Essential Flavours Of An English Summertime Into This Delicious, Verdant Risotto.

BBC