Instructions: Cook the broad beans in a large pan of boiling salted water on the boiling plate for 3 to 5 minutes or until just tender.

Plunge into icy cold water to cool.

Drain peel off outer skin (optional) and set aside.

Melt the butter in large pan add the onion and cook on the simmering plate for 5 minutes or until beginning to soften.

Add the rice and continue to cook stirring for 1to 2 minutes.

Pour in 2 ladlefuls of the hot stock and place in the simmering oven for 5 minutes until the rice has absorbed most of the stock.

Keep adding the stock in this way until the rice is tender but still has bite to it; this well take about 15 to20 minutes.

The risotto should look creamy and soft. Add the broad beans lemon rind and juice and warm through.

Stir in the parmesan and season to taste. Serve the risotto immediately garnished with grated parmesan and lemon rind.

Broad bean in common with other beans and pulses are a good source of dietary fibre particularly soluble fibre which can help reduce high blood cholesterol levels. They also provide useful amounts of vitamin B1 and iron.

Serves 4

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