Where possible, I like to make use of more than one part of the plants I grow, and pea shoots are a particular favourite of mine for their beauty and excellent flavour. This pea shoot risotto recipe comes from my great friend Lee Hallman who lives in Fort Worth, Texas, where she has a wonderful container garden. The risotto is a real taste of early summer, and a great way to show off tender young vegetables at their best. You could also use young broad beans and broad bean tops in addition to, or instead of, the peas. This is delicious with a lightly seasoned baby-leaf salad dressed simply with olive oil.