Broccoli, Broad Bean and Mint Risotto

• 1 medium onion, peeled and finely chopped
• 1 tbsp extra virgin olive oil
• 10 oz /

Fry the onion in the olive oil in a large, heavy pan until soft and golden. Stir in the rice and broccoli, until well coated in the oil, then gradually add the simmering stock, as in the Basic Method. Continue until you have used up about half the stock. Then, with the next batch of stock, add the broad beans and parsley. Continue adding more stock and cookin