Recipe - Jonny's Spring Veg Risotto - 15 WWs points per serve

The sun is shining and the birds are chirping and all I want to do is sit outside, drink cider and have a BBQ. I don't have enough points for that though, so instead I'm going to make a low point, healthy, tasty meal that my friend Jon gave me.
The lemon and mint make this dish so refreshing on a warm spring day, and popping broad beans is always a cool thing to do!
It also gives you an excuse for a cheeky few glasses of wine, because there's some in the recipe! One for me, one for the pan, two for me, one for the pan, three for me..................

Ingredients - 
1tbsp olive oil
3tsp butter
2 cloves garlic
1 red onion
150g Arborio rice
125ml dry white wine
900ml stock (I use 4tsp reduced salt Bouillon for every litre)
Spring veg of choice (tonight we're having broad beans, peas and baby courgettes)
Zest of one lemon
Juice of half a lemon
Handful finely chopped mint
25g parmesan, grated
Cracked, black pepper


Here's what to do with it all - 
Finely chop the onion and fry gently with the butter and the olive oil. When looking soft, crush in the garlic.
Add the rice and stir in until it starts to look translucent. Sling in the wine (one for the pan, two for me) and stir it in until it's almost absorbed, then add a ladle of stock.
Stir it in until it's almost absorbed and add another ladle of stock. Repeat until the rice looks creamy and has a nice 'drop' (about 20 minutes).
Meanwhile, pod your broad beans (so much fun!), blanch them in boiling water for 3 minutes, plunge them into cold water and pop them out of their shells.
Slice the courgettes lengthways and sauté them in a tsp of butter. I like doing this as it gives them a caramelised taste.
Add them right at the end with the broad beans, peas (unless using frozen in which case add them a few minutes sooner), lemon zest, mint, lemon juice and parmesan and serve.
Yum! Cheers Jon x