Pea and Broad Bean risotto

The quantities are enough for 2 reasonable portions.

Vegetable stock approx 750ml - 1 Litre. I used Knorr vegetable stock cubes (hangs head in shame!!)
White Wine (optional)
25-50g butter
Extra Virgin Olive oil
1 medium or small leek finely chopped
3 shallots finely chopped (or half an onion)
170g Arborio rice
Fresh or frozen small broad beans, about 5 tablespoons worth
Fresh or frozen peas 50-100g
Clove of garlic finely chopped
Parmesan cheese (or whatever cheese you fancy)
Salt and pepper

Put the stock in a saucepan and heat until almost boiling. Then turn down the heat and keep it on a very low simmer.

Heat the butter and a dash of oil in a saucepan over a medium heat. Add the leeks and shallots/onions and cook for 1-2 (or more) minutes until soft but not brown. Add the garlic and stir well.

Add the rice and stir, using a wooden spoon, until the grains are well coated and glistening (about a minute). Add a glass of white wine now if you wish and stir until absorbed.

Add the stock a ladle at a time and stir until absorbed. After 15 mins or so add the broad beans and peas. Continue to add the stock at intervals, as before, until the rice is tender (about 18-25 mins in total).

Grate in some Parmesan (or cheese of choice!) and season. Mix well and remove from heat. Spoon into bowls and add some more Parmesan (or your chosen one!) to finish.