Risotto with Broad Beans and Mint

This is my favourite risotto. Although you can make risotto with frozen broad beans, this one relies on the starchiness of fresh beans. It is incredibly simple to make but there is one fiddly task ahead of cooking. After you have podded the broad beans they must be shucked – i.e. taken out of their little grey sacs. This not only makes them more digestible but also reveals their true colour, a stunning bright green. Here is how to make it easy. Drop the podded broad beans into a pan of boil