Heat the oil in a large pan. Add the spring onions and garlic. Fry over a low heat for 5 minutes to soften. Add the rice and stir for a minute over the heat to coat grains in oil.
Add the vegetable stock and return to the boil. Stir in broad beans and peas. Cover and leave to simmer for 15 minutes over a low heat until rice grains are tender and water has been absorbed.
Stir chopped mint through and serve hot with Parmesan shavings scattered over the top. Also, toast some almonds and sprinkle them on the rice.
We like having it with a salad of french beans and boiled eggs…and a glass of Coralto Inzolia!