Artichoke, broad bean and pea risotto

1. 1

   First prepare the globe artichokes. Put the lemon juice or vinegar in a bowl of cold water. Remove the stem of the artichoke to within 1cm/½in of the base. Peel off the outer leaves until you reach the pale coloured centre. Cut the body of the artichoke in half horizontally. Remove the hairy choke with a teaspoon. Pare off any remaining outer leaves with a sharp knife. Cut into six wedges and put them into the lemon water to stop them going brown.

2. 2

   Heat the stock in a saucepan.

3. 3

   Melt the half the butter with the olive oil in a wide pan over medium-low heat and sweat the onion and garlic for 5-10 minutes until soft.

4. 4

   Add the rice and stir well to coat the grains. Add the white wine and stir until it has been absorbed by the rice. Start adding the vegetable stock a ladleful at a time, stirring until it is absorbed, which will take about 20 minutes. The rice should be cooked through but retain bite (you may not need all of the stock).

5. 5

   After about 12 minutes, bring a pot of water to the boil, add the artichoke and cook for 5-7 minutes until tender. Remove and set aside. Add the broad beans and peas and boil for about 3 minutes, then drain. Add all the vegetables to the risotto and heat through.

6. 6

   Remove from the heat and stir through the lemon zest, juice and remaining butter. Season with salt, pepper and half the pecorino. Serve immediately with the remaining pecorino.

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.