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Heat the oil and half the butter in a large deep frying pan, add the shallots and fry gently for 5 minutes until soft. Stir in the garlic and cook for 8 minutes until it starts to soften. Add the rice and stir until rice is glistening with butter. Add the wine and cook until all the wine has been absorbed.
In a separate pan bring the stock to a simmer.
Add a ladleful of hot stock to the rice and cook over a moderate heat for 3-5 minutes, stirring, until the liquid is absorbed. Add the broad beans, stir well and season with salt and ground black pepper.
Continue adding the stock, ladleful at a time, after 15 minutes add the peas and continue adding stock until all or nearly all the stock has been used and the rice is cooked (this should take 18 minutes from adding the first ladle).
When the risotto is ready remove from heat and stir in remaining butter, mint, pecorino and parmesan. The finished risotto should be quite fluffy but not soupy. Season with salt and pepper. Cover and leave for one minute and then serve on a flat plate.
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