Love Picnic Paris: Risotto with broad beans and Peas & Endive salad with greek feta & cucumber.

Risotto:

1. Bring chicken stock to boil in a saucepan, keep on a low heat while you are making the risotto.
2. In saute pan, melt butter and add garlic and onions, allow to cook for 5 minutes.
3. Add rice and stir continuously over a low heat until the grains start to soften.
4. Over a medium heat begin to add the hot stock a cup at a time, allow rice to absorb all stock before adding next cup of liquid.
5. Continue to add the stock gradually , stirring all the time for about 15-20 minutes (I prefers to cook her risotto for 40 minutes, but up to you).
6. Rice is ready when is soft, but still has chalky “bite” to it in the middle.
7. Tip peas & broad beans in and stir in and heat through, about 3 minutes. by this time the peas & broad beans should be ready and the risotto bubbling again.
8. Finally stir in parmesan and serve immediately with thinly sliced parmesan on top.
9. For vegetarian do not use the chicken stock.

Simple endives & cucumber salad to accommodate our risotto with a french vinaigrette & red orange juice.