Pea or Broad Bean Risotto with Herbs

I have tried to rework this as a low calorie thing - but somehow, it doesn't work as well. I've specified chicken stock below, but to be honest, marigold in hot water is nearly as good. Fresh Herbs - and lots of them - are essential. The herbs and peas/beans give this risotto loads of fresh flavour. The peas should be either frozen or just-picked fresh.

Serves 2 as a big rich main meal.

Ingredients:
200g Risotto Rice
500ml Chicken Stock (but you may need more)
1 glass Dry White Wine (optional)
50g Butter
50g Parmesan Cheese
1 Onion, finely chopped
1 clove Garlic finley chopped
2 good handfuls of either Peas or double shelled Broad Beans
Lots of fresh herbs, all finely chopped - whatever you have access to: Rosemary, Thyme, Oregano, Basil (keep the Basil separate) all work well.
1-2 Bay Leaves

Method:
1. Heat the stock to boiling point.
2. Melt half the butter in a large pan & add the onion & garlic. Cook gently until it is transparent.
3. Add all the herbs except basil.
4. Add the rice and stir well so the rice is coated with butter. Keep stirring for a minute or 2 ensuring that the rice doesn't catch & burn.
5. Add a ladle of the stock & stir manically until the rice absorbs it. Repeat until you are out of stock.
6. Add the wine (if using) & stir until the rice absorbs it.
7. Look at & taste the risotto - if you think it needs it, continue to add hot water, stirring all the time.
8. Risotto will be cooked after 20 minutes-ish depending on the rice.
9. Add the peas or beans.
10. Add the remaining butter and the parmesan. Stir then take it off the heat. This stage is essential to making the rissotto taste really creamy. This is also a good time to add fresh Basil.
11. Put the lid on the pan and leave it for a few minutes.
12. Serve!

Variations

• If you want to add chicken or ham, I suggest to add bite sized cooked pieces at the same time as the peas/beans. Alternatively serve with meat cooked separately.
• Peppers & courgettes are good additions - I tend to put them in at the start so they become part of the sauce.