Ingredients

• 1 lemon
• juice only or 1 tbsp white wine vinegar
• 3 globe artichokes
• 1.2 litres/2 pints vegetable stock
• 40g/1½oz butter
• 3 tbsp olive oil
• 1 onion
• chopped
• 1 garlic clove
• chopped or grated
• 300g/10½oz Arborio or carnaroli rice
• 125ml/4fl oz dry white wine
• 200g/7oz fresh broad beans
• double podded if not young (600–700g/1lb 5oz–1lb 9oz weight in pods)
• 200g/7oz fresh peas
• podded (about 600g/1lb 5oz weight in pods)
• ½ small unwaxed lemon
• juice and grated zest only
• ½–1 tsp salt
• 8 turns black peppermill
• 70g/2½oz freshly grated pecorino (or other vegetarian hard cheese)

Directions

• First prepare the globe artichokes. Put the lemon juice or vinegar in a bowl of cold water. Remove the stem of the artichoke to within 1cm/½in of the base. Peel off the outer leaves until you reach the pale coloured centre. Cut the body of the artichoke in half horizontally. Remove the hairy choke with a teaspoon. Pare off any remaining outer leaves with a sharp knife. Cut into six wedges and put them into the lemon water to stop them going brown.
• Heat the stock in a saucepan.
• Melt the half the butter with the olive oil in a wide pan over medium-low heat and sweat the onion and garlic for 5–10 minutes until soft.
• Add the rice and stir well to coat the grains. Add the white wine and stir until it has been absorbed by the rice. Start adding the vegetable stock a ladleful at a time
• stirring until it is absorbed
• which will take about 20 minutes. The rice should be cooked through but retain bite (you may not need all of the stock).
• After about 12 minutes
• bring a pot of water to the boil
• add the artichoke and cook for 5–7 minutes until tender. Remove and set aside. Add the broad beans and peas and boil for about 3 minutes
• then drain. Add all the vegetables to the risotto and heat through.
• Remove from the heat and stir through the lemon zest
• juice and remaining butter. Season with salt
• pepper and half the pecorino. Serve immediately with the remaining pecorino.