Pea and broad bean risotto

Method

1. Heat a dash of oil in a large saucepan over a medium heat. Add the onion and 3 of the sliced garlic cloves and gently cook for 7 minutes until soft and translucent. Tip in the rice, stir for a few minutes, then pour in the wine and cook until all the liquid is absorbed, stirring constantly.
2. Add a ladle or two of hot stock and stir until the liquid has absorbed, then add a ladle more stock. Repeat the process until you’ve used up all the stock and the rice is cooked perfectly – tender but with a little bite. Don’t rush this process and stir often – this releases the starch in the rice, giving your risotto that signature creamy texture.
3. While you cook the risotto, put 200g of the defrosted peas in a blender with the remaining sliced garlic clove, the mint and the spinach (if using). Whizz into a smooth, loose sauce, adding a little water as needed. Taste and season with salt and a squeeze of lemon juice.
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4. Once the risotto rice is cooked, stir in the pea sauce, remaining peas, broad beans, lemon zest, butter and parmesan and season with salt and pepper. Cover with a lid and leave to sit for 5 minutes before serving.