This lovely risotto brings the flavour of Italy to early summer. Serves 4
- 5 spring onions or 1 baby leek, chopped
- 100g (3.5oz) butter
- 250g (9oz) basmati or long grain rice
- sea salt
- black pepper
- 700ml (1.25 pints) water, boiling
- 1 bunch fresh parsley, chopped
- 1 pinch saffron strands (optional)
- 175g (6oz) young podded broad beans
- 1 bunch fresh dill, chopped
1. In a pan stew the onions or leek in the butter until soft, about 5 minutes, then stir in the rice with a pinch of salt.
2. Add most of the boiling water when all the grains are coated with butter and stir to separate them.
3. Add the parsley and a teacup of water containing the saffron, if using, put on a lid and remove from the heat. Leave for 10 minutes, by which time the rice should have cooked by itself.
4. Steam the beans in a steamer, or cover with boiling water for 4 minutes, and test them for tenderness.
5. Check to see if the rice is done, starting up the heat again and adding more water if necessary. Drain the beans and add to the rice with the dill and some more salt and pepper to taste.