Serves 4 :

8 oz arborio risotto rice
6 oz peas freshly podded
6 oz broad beans freshly podded
2 oz chopped mint
1 onion - finely chopped
4 oz soft or fresh cheese - diced
2 fl oz apple juice
6 fl oz ginger ale
¼ pt vegetable stock
1 oz butter
drizzle of olive oil
1oz grated fresh ginger
zest of 1 lime

Sweat the onion in a little olive oil and the butter. Add the rice and stir so that it is completely coated with the onions and the melted butter. Mix all of the liquids together in one container

Add the liquid to the rice little by little. After each addition take care to simmer the liquid away on a gentle heat. Stir the rice all the time.

Once all the liquid is absorbed, check the texture of the rice. If it is soft with just a little bite then it is ready. If still too hard you may want to add some more water.

Just prior to serving add the vegetables and the cheese. Mix together gently over the heat. The cheese will just melt slightly to bind the risotto together. You do not want to over cook at this stage, as the fresh vibrant colours of the vegetables are essential. Finally add the ginger, lime zest and mint.

Serve with some fresh watercress and perhaps some smoked fish.