The child loves risotto and it seems to be the perfect way to get some greens into him, one of his favorites is spinach and goat cheese risotto, the spinach is wilted and blended so the dish gets nice bright green colour.
With so many broad beans in the garden and an empty fridge I decided to use the same method. The risotto is cooked according to a basic recipe and the beans are boiled for a couple of minutes, then skinned. They get wizzed with mint, lemon juice, olive oil, salt and pepper into pretty liquid consistency and are added to the rice at the very end so they keep nice colour.
So tasty and I think the broad bean mixture can be also used as a dip.