There is an egg yolk in this but if she doesn't like egg you could just leave it out.
Runner Bean, Pea and Buffalo Mozzarella Risotto
This is for one generous portion but you can just scale it up if you want more:
Knob of butter
Half an onion or a whole echalion shallot
2-3oz Risotto Rice (2oz is fine, 3oz if you want a huge portion)
Generous glug of wine
350-450ml hot stock
Half a cup of peas
Half a cup of sliced green runner beans
Mozzarella (Buffalo is best but whatever you have is fine)
1 egg yolk
Seasoning - salt, pepper and whatever herb you like (I used Moffatt Meadows -
http://www.uncleroys.co.uk/Moffat_Meadows.htm)
Melt the butter and fry the onion/shallot for a few minutes (just to soften not to brown).
Add the rice and cook for a few minutes over a medium heat.
Add the wine and a tiny bit of stock, cook until most of the liquid is absorbed.
Add the peas, seasoning and another small ladle of stock.
Keep repeating the process of waiting until the stock is absorbed and then adding another ladle full.
When you have about half the stock left add the beans.
Continue adding stock until the rice is cooked (you may not need all the stock or if the rice is not quite cooked when you have used the stock then use boiling water)
Once cooked add half of the mozarella torn/cut into pieces then put a lid on the pan and leave off the heat for 4-5 minutes.
Remove the lid, add the egg yolk and stir in to the risotto which will now be all lovely and gooey.
Serve and top with torn/cut up pieces of the remaining mozarella.
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