Heat the olive oil in a large pan on a medium heat and sauté your leek and onion until soft, then add the garlic for a further 1-2 minutes. Add your risotto rice (arborio) and gently toast for a few minutes. Pour in 2/3 of your stock, cover with a lid and leave to simmer for 15 minutes. Keep an eye on the ratio of stock to solids (should be even), add more broth if needed, then add both the broad beans and peas, following by a handful of chopped parsley. Cover with a lid and simmer for a further 5-7 minutes.
If you are making croutons, roughly chop your bread into chunks, toss in olive oil and seasoning and bake in the oven at around 190 degrees for 10 minutes.
Once your soup is ready, dish up, top with the parsley and croutons if using, and season to taste. Enjoy!
Whilst this recipe is plant based, don’t be afraid to experiment with vegetables/stocks, or even add some shredded cooked chicken for the final ten minutes for a protein boost.
Recipe courtesy of The Rice Association
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