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Cook a finely chopped onion, until soft but not brown in 2 tablespoons of oil.

Add 450g of broad beans and 2 chopped cloves of garlic and cook for 2 minutes.

Stir in 500g of rice and cook until the grains have become translucent and glossy. Reduce the heat and gradually add 1.7l of hot vegetable stock, stirring throughout and letting the rice absorb the liquid.

Add half a tablespoon of fresh thyme and season with salt and pepper.

For something a little different you could add a  delicious twist with a glass of white wine and a bunch of chopped asparagus.

Serve sprinked with Parmesan on warmed plates, with a leafy side salad and a chunk of garlic bread.

Read more about Broad Beans here