The broad beans in this recipe can be replaced with little green peas, green beans, or mangetout or sugar snaps if you’re a bit of a fancypants – just something crisp and green and fresh to complement the crunchy tangy radishes and the soft, buttery rice… Bliss. And it looks pretty gorgeous too.
Serves 4
1 large onion
25g butter
2 fat cloves of garlic
400g long grain rice
150ml white wine
1l chicken stock
200g radishes
140g frozen broad beans
40g of hard strong grated cheese
Juice of half a lemon or 2 tbsp bottled lemon juice
Fistful of mint or parsley
Finely slice the onion and chop the garlic, and toss into your pan with the butter on a low heat. Cook for 10 minutes to soften, stirring occasionally to disturb to prevent the onions sticking to the pan.
When the onion and garlic have softened, add the rice and a little more butter, and bring the heat up to medium. Cook for a few minutes until the edges of the rice are translucent.
Pour over the wine and stir. When the wine is almost all absorbed, add a large splash of stock, stir again, and repeat, until the rice is al dente or cooked to your liking – this may not use all of the stock, or you may need to add a splash of water if you like your risotto soupy and creamy.
While the rice is cooking, wash and slice your radishes, grate your cheese, and finely chop the parsley.
When the rice is al dente, toss in the radishes and broad beans, and stir again to combine. Cook for a further 5 minutes to warm the vegetables through and defrost the broad beans, if using frozen ones.
Serve topped with finely chopped parsley or mint, grated cheese and a squeeze or shake of lemon juice.
 

Photograph by Graeme Robertson for The Guardian.

Photograph by Graeme Robertson for The Guardian.