Broccoli and Peas Risotto Recipe

Recipe serves 4

To serve:

Cook the vegetables. Bring salted water to the boil and add the broccoli and peas. Cook for about 3 - 4 minutes and then drain.
Cook the stock. Simmer the stock in a medium saucepan and keep it warm over a low heat.
Make the rice. Heat the oil in a saucepan and add the onions. Gently cook them until they begin to soften, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the rice with a wooden spoon and cook for 1 minute. Pour in the wine and let it simmer for 2 minutes stirring constantly. Begin to add the stock one spoonful at a time giving the liquid time to absorb into the rice before adding more. Stir frequently through this process. Cook until the rice is soft and creamy - 25 minutes.
To finish. Stir in the broccoli, peas, parsley and cream. Add salt and pepper to taste. Sprinkle with parmesan cheese and serve.