Garden fresh vegetable risotto

This is a lovely dish to make from your own garden vegetables.

  

What you need

- 350g fresh runner beans, cut into long thin strips
- 50g butter
- 3 tbsp olive oil
- 1 tbsp chopped fresh mint leaves
- 1 onion, very finely chopped
- 2 garlic cloves, crushed
- 3-4 sprigs fresh thyne
- 1 tbsp lemon zest
- 1 bay leaf
- 300g risotto rice
- 200ml dry white wine
- 800ml hot vegetable stock
- 200g peas
- 100g fresh fava beans
- 3 small zucchinis, cut in small peaces
- 200g feta cheese, drained and crumbled into small pieces
- salt and freshly ground black pepper
- parmesan cheese

How to prepare it

1. Fill a saucepan with water and bring to the boil. Add the runner beans and return to the boil. Cook for one minute then drain in a colander under running water until cold.
2. Mix the mint with two tablespoons of the olive oil and set aside.
3. Melt 25g of the butter with the remaining oil in a large non-stick saucepan and fry the onion and garlic for five minutes until softened, but not coloured. Stir in the thyme, lemon zest, bay leaf and risotto rice and cook for a few seconds more until the rice is glistening. 
4. Pour the wine in to the pan and boil over a medium heat until the liquid has reduced by half. Slowly start adding the stock, stirring well between each addition. Simmer for 2-3 minutes or until the liquid has almost all been absorbed before adding more. Cook until the rice is tender.
5. Remove the thyme from the rice and add the fresh peas, fava beans and zucchinis 5 minutes befor finishing.
6. Remove from the heat and stir in the feta. Season with salt and freshly ground black pepper. Cover with a lid and set aside.
7. Add the remaining butter to the risotto and stir. Spoon into deep plates sprinkle with the minted olive oil. Top with the runner beans and parmesan and serve immediately.