Cook broad beans in boiling water for 3 minutes. Once they have cooled down remove the light outer skin by pinching it off (it's not necessary for very small beans but the skin of larger beans taste bitter).
500 g bag of broad bean pods gives around 100 g of beans
how to remove the outer skin from broad beans
Blanche the mangetouts by inserting them into boiling water for 2 minutes then promptly remove them and plunged in icy cold water to stop the cooking. (Don’t discard the hot water from blanching - reuse it to make vegetable stock). Remove mangetouts from the cold water bath and set them aside.
Prepare the vegetable stock. (I reused the leftover mangetout water, if I need to I add more boiling water to make 2 pints and I dissolve 1 ½ cube of vegetable stock in it).
Take ½ of mangetout pods and blend them with mint leaves and a few splashes of vegetable stock. Set the green puree aside.
Fry the onion, once the onion is browning add garlic and rice. Continue frying for another minute.
Pour in the wine and stir until it dissolves.
Start adding 200ml or a big ladle of stock at a time. Let it simmer on medium heat. Stir regularly. Each time the rice sucks up the liquid, add more. It takes around 25 - 30 minutes before the rice is cooked.
At this point, mix in the mangetout puree, oat cream, parmesan and blanched vegetables. Season with salt and remove from the hob.
Let the risotto rest for 3 minutes before serving.