Broad Bean and Pesto Risotto
For 4 people

320g organic risotto rice (if using brown risotto rice then soak overnight in water first and rinse thoroughly before using. It will take about twice the time to cook as white risotto rice)
1 litre hot vegetable stock
1 medium chopped onion
40g butter (or 20g butter and 1 tablespoon olive oil)
1 glass dry white wine
A good handful of podded broad beans (if very young there is no need to cook them first but if larger than a thumbnail then boil them for 4 minutes in salted water, drain and plunge them into cold water. Slip off the grey coloured skin to reveal the bright green bean inside)
4 tablespoons of fresh pesto
Broad bean tips shredded or pea tips roughly chopped

For the pesto
Pesto is traditionally made with basil, garlic, pine nuts, olive oil, lemon juice and parmesan but I make my own version which omits the cheese and varies the herbs. I use any combination of fresh garden herbs which I have available, wash and dry them and chop them finely in a hand blender. I then add the pine nuts (about 30g per person) and pulse to a paste followed by lemon juice, olive oil and sea salt and black pepper seasoning. Sometimes I add garlic (or garlic oil) and sometimes not. Combine the ingredients until you have a sauce which is slightly thinner than you would like then chill it in the fridge where it will thicken. The amount of oil and lemon juice you add varies depending on the herbs but always make sure you taste it before using and season as necessary.

Melt the butter and oil in a heavy bottom pan, add the onion and cook gently to soften without colouring. Add the rice and stir until it is well coated in the buttery juices. Then add the wine and continue stirring until it evaporates. Then add the hot stock 1 ladle at a time and simmer adding another ladle as soon as the previous one has been absorbed. Continue for about 18 minutes until the rice is soft, tender and creamy but still firm in the centre. Add the broad beans and allow to heat through then just before serving stir in the pesto and any greens such as shredded broad bean tips or pea tips allowing them to wilt rather than cook.


Mint Sorbet

Lots of herbs such as lemon balm, rosemary and basil make excellent, refreshing sorbets and mint is especially good as it is usually in plentiful supply.

6 x 10cm sprigs fresh mint
2 tbsp lemon juice
500ml of sugar syrup (made by dissolving 300g of organic granulated sugar in 300ml of boiling water)
250ml water
250ml dry white wine

Rinse the mint and pat dry and put in a non-reactive saucepan with the water and sugar syrup. Bring slowly to the boil then remove the pan from the heat, add the wine, cover and cool. Chill overnight in the fridge. The following day add the lemon juice then strain and pour into an ice cream maker and churn for around 20 minutes until the mixture resembles a soft slush. Turn out into a plastic freezer box, cover with greaseproof paper and a lid and freeze for 1-2 hours before serving. Once frozen solid the sorbet will require 10-15 minutes in the fridge to soften before use.

I like to serve ice creams and sorbets in Moroccan tea glasses rather than bowls.