This risotto is perfectly bright and utterly delicious!  Remember a good risotto is one that is well seasoned and cooked slowly with love and of course lots of fresh herbs!

• Begin by making your pesto. Place all the ingredients in a small blender and blend until smooth. Set aside.
• Next, start to prepare your risotto by melting the butter and oil in a heavy bottomed pan. Add the onions and garlic and gently sweat over a medium heat for 2-3 minutes until soft. Add the rice and continue to sweat for another 2-3 minutes stirring all the time. Pour in the white wine and gently reduce until all the liquid has been absorbed. Then add the hot stock a ladleful at a time, adding the next ladleful just as the last one is almost absorbed. Remember to keep stirring. Repeat until almost all of the stock has been used, this should take around 40 minutes. Finally add the peas and broad beans and return to the heat for 1-2 minutes until the vegetables just start to soften. Add the pesto and stir vigorously. The risotto is cooked when it still has a little bite but not too much crunch – just al dente.
• Divide into bowls and top with cracked black pepper, shaved parmesan, Crazy Peas and a good squeeze of fresh lemon.