Clodagh Mckenna served up a creamy broad bean risotto with lemon, mint and rocket pesto for a taste off summer on This Morning.

The ingredients are: 50g butter , 2 shallots, very finely chopped, 1 large leek, finely sliced , 2 cloves garlic, crushed, 300g risotto rice, Juice and zest of 1 lemon , 100ml dry white wine, 600ml hot chicken or vegetable stock, 400g broad beans , 1 tablespoon fresh mint, finely chopped, 2 tbsps crème Fraiche , 50g fresh parmesan cheese , sea salt and freshly ground black pepper.

For the rocket pesto: 125g fresh rocket leaves, 175ml extra virgin olive oil, 50g toasted pine nuts , 50g freshly grated parmesan , 1 cloves of garlic, crushed , Sea salt and freshly ground black pepper .

See recipes by Clodagh in her book titled : In Minutes: 10, 20, 30 – How much time do you have tonight? available from Amazon now.