KEY POINTS:
Serves 4
4 cups vegetable stock
1/2 cup wine
1 tbsp olive oil
2 tbsp butter
1 small onion, finely diced
1 cup carnaroli or arborio rice
3/4 cup fresh peas
1/2 cup shelled broad beans
1/4 cup freshly grated parmesan
1/2 cup of fresh mint leaves, chopped
2 tbsp crumbled feta
Salt
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.