Broad beans, double skinned,
Salt and pepper
1. Sautee onion and celery in olive oil.
2. Add rice and turn over in the oil.
3. Add a splash of white wine.
4. Add chopped courgette and broad beans.
5. Add hot stock a ladle at a time and simmer until absorbed.
6. When rice is ready turn off the heat and add a handful of grated parmesan.
7. sit for 5 minutes, and serve with extra parmesan and a drizzle of parsley oil.