🫛 This is one of those dishes to keep in your repertoire for days when you haven’t thought about dinner at all and would love something nice and comforting for dinner. I always love to have frozen broad beans or peas in the freezer for when I need some veggies in a pinch and they lend such an amazing flavour and a wonderful, vibrant colour to this dish.

🥓 Guanciale or some sort of cured pork product like bacon is also really handy to always keep on hand and it adds a really lovely salty, meatiness to the dish and brings out so much flavour in the broad beans.

🍚 Ingredients
• 300g Mill-Kċina taz-Zija broad beans
• Mint & basil leaves
• 200g guanciale
• 2 leeks, minced
• 30g arborio rice
• 100ml white wine
• 1Lt vegetable stock
• 300g broad beans
• 50g butter
• 50g parmesan
• Salt, pepper, lemon zest

🧾 Method
➊Blanch half the broad beans until tender and blend with some of their cooking liquid and torn mint and basil leaves until smooth. Chill over ice.
➋ Saute guanciale in a hot dry pan until the fat renders out and remove from the pan.
➌ Add minced leeks and sweat until softened.
➍ Add rice to the pot and cook for 1-2 minutes before deglazing with white wine and reducing.
➎ Top with vegetable stock and cook till almost tender.
➏ Add broad beans to the pot and cook for 1-2 minutes before adding the bean puree, parmesan and butter to the pot.
➐ Serve immediately topped with rendered guanciale and torn mint leav