Method

Remove broad beans from their pods (skip this step if using frozen broad beans).

Boil a pan of water and add the broad beans. Cook for 4-5 minutes (if using frozen broad beans this will be longer). I usually taste one at this stage to make sure they’re ready.

Drain and run under cold water to quickly cool the beans. Now shuck the broad beans by removing their outer case. Discard the tough outer casing leaving the good parts in a bowl and keep to one side. This is a tedious process but can greatly be improved by sitting in a sunny spot in the garden/balcony with a glass of white wine in hand.

Dice the onion. Add to a large saucepan with 1 tbsp olive oil. Fry until translucent (the longer the better without going brown).

Add the risotto rice and stir so the grains are coated in the oil. Season well. Pour in the white wine and wait for it to be fully absorbed by the rice. Then add some stock – the key with risotto is adding it in little by little until the stock is absorbed.

When the majority of the stock has been added, add the chilli flakes and lemon rind. Stir and adjust seasoning as desired.

Add the last of the stock. After a couple of minutes, add the parmesan. Stir well until fully melted. At this point the risotto should feel thick and creamy but not dry.

Add the broad beans into the mixture and stir – take care not to mash the broad beans as you mix.

Take off the heat and serve. Decorate the top of the risotto with pea shoots and shavings of parmesan. It is also super delicious with peas, asparagus and any kind of green veg.