1 Cup of risotto rice
1/2 cup of frozen peas
1/2 cup of broad/fava beans (if using fresh 500g in pods: remove from pod, blanch for 2 mins in boiling water, drain then submerge the beans in cold water and remove the outer skin)
1 medium onion finely diced
500ml of vegetable stock water
1 tsp of fresh thyme
1 clove of garlic, crushed or finely diced
Pour about a tablespoon of olive oil into a medium sized pan on a medium heat. Once the oil is warm, add the onion and garlic. Cook for five minutes or until the onion starts to turn translucent.
Stir in the rice, add two tablespoons of stock water and mix well. Cover the pan and bring to a simmer, stirring frequently to prevent the rice from sticking.
Once the liquid reduces, add another tablespoon of stock and add the thyme, stir well to mix through. Continue adding a tablespoon of water at a time until the rice is cooked.
Add the broad beans and frozen peas, cook for another five minutes, stirring frequently, or until the liquid has reduced.
Remove from the heat, squeeze lemon juice into the risotto and stir through. Allow to stand for a couple of minutes, stirring frequently to allow the risotto to thicken before serving.