Remove broad beans from their pods and peel the thin skin. Mince the onion and garlic.

In a pot, combine water, salt, and consomme powder. Bring to a gentle boil.

Heat butter in a frying pan over medium-low heat. Add minced onion and garlic, sauté until translucent. Add rice and stir until the grains become slightly transparent. Pour in white wine and cook until the liquid evaporates.

Gradually add the soup base to the rice, enough to cover it. Simmer and stir occasionally until the liquid is absorbed. Repeat this process, adding the soup base in increments. In the final addition, include the broad beans and cook until the rice is al dente.