Fava bean risotto

A soft risotto, lightly seasoned with a handful of young nettles. Ingredients: 200g of broad beans 100g of peas 200g of risotto rice a handful of young nettles the zest of one lemon 2 red onions olive oil a sprig of thyme 2 tbsp cashew nut puree radish and fennel sprouts Clean the broad beans and remove the thin skin surrounding them. Pick some nettles and remove the leaves from the stems. Steam the beans for 10 minutes. Add peas if you want more vegetables in your risotto. 2 minutes before the end of cooking add the nettle leaves. Set aside these vegetables and grate the zest of an organic lemon over them. In a wok, fry 2 finely chopped red onions + 2 cloves of garlic with a large sprig of thyme in olive oil. Add 200g of risotto rice. Cook gently until the rice becomes transparent. Cover the rice with vegetable stock and let the rice absorb it slowly, add more stock, let it absorb at a gentle simmer until the rice is cooked. Add the vegetables + 2 tbsp of cashew nut puree (mix a handful of cashew nuts with a dash of olive oil). Serve with sprouted seeds: radish and fennel. Recipe and photo by Happyofood