Peel and dice the onion and garlic. Then heat the 2 tablespoons of olive oil in a deep pan over a medium heat. Toss in the onion and garlic and fry for 3 - 4 minutes until soft.

Once the onion is cooked. Pour in your rice and then the white wine. Increase the heat of the pan and boil until the wine has completely reduced. Decrease the pan heat back to medium and pour in a few ladles of stock, just covering the rice. Simmer the rice, stirring occasionally, until the stock has reduced. Then ladle in some more stock and repeat the process for about 25 - 30 minutes until the rice is plump but aldente.

Whilst the rice is cooking prepare the broad bean puree. Place your broad beans in a small saucepan and cover with boiling water. Simmer for about 3 - 4 minutes until the broad bean skins begin to wrinkle. Take the pan off the heat and drain the broad beans. Leave them to cool are cold enough to handle.

Once the broad beans are cool. Take a broad bean and make a small incision on one side of the bean. Then gently squeeze the bean out from its skin. Place the de-skinned bean into a small bowl and repeat the process until all the beans skins have been removed. If you want to save on time you can skip de-skinning the beans. However the puree will be much more bitter. To counteract the flavour you can add a few teaspoons of caster sugar.

Place prepared broad beans, along with the rest of the puree ingredients into a blender. Pour in 100ml of water and blitz until a smooth sauce.

Once the risotto rice is cooked, stir the puree into the rice. Simmer gently for a few minutes to make sure the puree is warm. Season to taste with salt and black pepper and serve immediately.