Ingredients

1. Break the broad beans out of their pods and put the beans to one side.
   
   We recommend doing this before you start the cooking, because it can take a while.
   
   Want to skin the broad beans?
   
   
   • Bring a small pan of water to the boil
   
   
   
   • Immerse the broad beans in the water and boil for 1 minute
   
   
   
   • Plunge the beans into cold water to cool
   
   
   
   • Gently split the end of each bean (with your thumb nail) and squeeze he bean from its skin.
   
   
   
2. Melt the butter with the olive oil in a large, thick-bottomed pan.
   
   
3. Add the onions and garlic and stir. Cover and cook on a low heat for 5 minutes, until the onions start to turn translucent.
   
   Note: You don't want the onion to go brown.
   
   
4. If using unshelled broad beans (still in their pale green skins), cook them in boiling water for 5 minutes. Drain.
   
   
5. Back to the onions: add the risotto rice and stir it well, to gently coat each grain with the oil. Cover and cook on a low heat for 5 minutes.
   
   
6. Add the white wine and thyme to the rice mixture. Turn up the heat and allow it to simmer until almost dry.
   
   
7. Add the stock about 1/4 at a time. Each time you add some, stir well and then leave to simmer, uncovered, until the liquid has almost evaporated.
   


8. Continue this until the rice is "al dente" - soft, but with a litte bite.
   
   Note: You might not use all the stock - or you might need a little more water.



9. Add the broad beans and lemon juice. Mix well and cook for a couple of minutes.
   
   
10. Finally, mix in the grated parmesan cheese.
    
    

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