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.
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.