Pea risotto with mint, broad beans and feta
- Bring stock and wine to a gentle simmer. Put the oil and butter in a large pan and when hot add the onion and stir until pale and soft.
- Add rice and continue stirring until the grains are coated. Ladle in the stock, about a cup at a time, while stirring, waiting until almost all the stock has been absorbed before adding more.
- After 15 minutes add peas and beans. Keep cooking for a further 10 minutes or until rice is tender but still a little firm.
- Stir through the parmesan and the mint, season and serve with the feta crumbled over.