Typical nutritional content (per portion)
2 tablespoons olive oil
2 leeks, trimmed and diced
2 garlic cloves, crushed
1.2 litres (2 pints) vegetable stock
350g (12oz) Arborio rice (risotto)
150ml (¼ pint) white wine
150g (5oz) fresh peas, podded or frozen peas
225g (8oz) broad beans, skins removed or frozen broad beans
2 tablespoons fresh mixed herbs (such as chives, parsley and basil), chopped
25g (1oz) freshly grated Parmesan
Freshly ground black pepper
Heat the oil in a large sauté pan and gently fry the leeks and garlic over a low heat for a few minutes until softened but not coloured, stirring occasionally. Bring the stock to a gentle simmer in a separate pan. Stir the rice into the leek mixture and cook for 1 minute, stirring until the grains are well coated in oil and almost transparent. Pour in the wine and allow to bubble down for 1 minute, stirring.
Add a ladleful of the simmering stock and cook until it has been completely absorbed, stirring continuously. Continue to add the stock a ladleful at a time, making sure that each time you add the stock the previous amount has already been absorbed. After 20 minutes the rice should be nearly cooked, so tip in the peas and broad beans into the remaining stock for 2 minutes (3-4 minutes if frozen) before adding both the stock and the vegetables to the risotto. Check that the rice is tender but still with a little bite. Then remove from the heat and stir in the herbs and most of the Parmesan, keeping a little to garnish. Season lightly with pepper. Spoon the risotto into warmed wide-rimmed bowls and garnish with the rest of the Parmesan and a good grinding of black pepper.