Ingredients:

  • 1 cup (200g) Arborio rice
  • 4 cups (1L) vegetable broth
  • 1 cup (150g) fresh broad beans, shelled (or frozen, thawed)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup (125ml) dry white wine
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (30ml) extra virgin olive oil
  • ½ cup (50g) Parmesan cheese, grated (plus extra for serving)
  • Salt and freshly cracked black pepper, to taste
  • ¼ cup (15g) fresh mint leaves, chopped

Instructions:

  1. Heat the vegetable broth in a medium saucepan and keep it warm over low heat.
  2. In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic and cook for an additional minute.
  3. Add Arborio rice to the skillet, stirring to coat in oil and toast for 2-3 minutes until slightly translucent.
  4. Pour in the white wine, stirring until absorbed by the rice.
  5. Gradually add warm vegetable broth, one ladleful at a time, stirring continuously until liquid is absorbed before adding more. Continue this process until the rice is al dente (about 18-20 minutes total).
  6. In the last 5 minutes of cooking, stir in the broad beans.
  7. Once cooked, remove from heat and stir in remaining butter, Parmesan cheese, and chopped mint. Adjust seasoning with salt and pepper.
  8. Serve immediately, garnished with extra Parmesan and mint leaves.