Pea and Bean Risotto

Shell the peas/beans and reserve the pods.

Bring a large saucepan of salted water to the boil then add the pea/bean pods and half of the onion (in one piece) and half of the mint plus stalks and boil briskly for 10 minutes.

Strain, measure 750ml into a separate pan or jug and keep warm.

In a deep frying pan, saucepan, casserole or multi cooker – heat the oil then fry the chopped onion until softened and slightly colouring. Add then the chopped bacon or sunflower seeds and fry for a few minutes more.  Add then the mixed herbs, give a stir then add the rice.  Give everything a good stir until the rice is well coated and mixed amongst the other ingredients,

Pour over the hot stock, give a good stir, turn down the heat to the lowest of simmers, pop a lid on and leave for 25 minutes. Remove the lid and stir a couple of times during the period.

The rice will gradually absorb the stock during this time and is cooked when the rice is tender but there is still sauce.

At this final stage, pop the shelled peas/beans into the pan, give a stir, replace the lid and cook for a further 5 minutes.

Remove the lid, check the seasoning and stir well until all the liquid is absorbed and the rice and peas are fully cooked through. Stir through the vegan single cream or crème fraiche and serve with a garnish of pea shoots, chopped mint, parmesan shavings or dairy free grated hard cheese.