Vegetable garden risotto

Ingredients

• 250g/10oz broad beans
• 50g/2oz butter
• 3 tbsp olive oil
• 1 tbsp chopped fresh mint leaves
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 3-4 sprigs fresh thyme
• 1 long strip lemon zest
• 1 bay leaf
• 150g/5oz arborio risotto rice
• 150ml/5oz dry white wine
• 750ml/1 pint 7fl oz hot vegetable stock
• 100g/3½oz peas
• 1 bunch asparagus, trimmed and cut into short lengths
• 100g/3½oz fresh runner beans, de-stringed and cut into long thin strips
• 100g/3½oz feta cheese, drained and crumbled into small pieces
• Sea salt flakes and freshly ground black pepper
• Parmesan shavings, to serve

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