Voorbereiding
Blanch the broad beans in boiling salted water, remove the skin and set aside.Peel the onion and the shallot, chop them up finely and chop the chive into bits.In a saucepan melt 20 g of butter, add the onion and the shallot and fry until slightly soft.Add the peas and the broad beans and brown briefly.Add the rice and brown it for 1-2 minutes, mixing it with a wooden spoon.Sprinkle the white wine and let it evaporate over a bright heat.Add the boiling broth to the rice bit by bit and simmer for 15-18 minutes.Remove the rice from the heat when still tender and al dente, add the knobs of butter, the chive, fold in well all these ingredients.Allow it to cool for a couple of minutes covered then serve immediately after.