Courgette & Broad Bean Risotto with Basil Pesto
A vibrant summer risotto with courgette and broad beans, finished with a swirl of fresh basil and mint pesto.
Source
Recipe Info
Servings: 4
Prep: 25m
Cook: 30m
Total: 55m
Ingredients
- 3 tbsp olive oil
- 1 tsp butter
- 2 medium courgettes (about 350g), cut into 1-2cm dice
- a pinch of chilli flakes or pul biber
- a pinch of grated nutmeg
- 2 spring onions, finely sliced
- 1/2 lemon, zested
- 150g risotto rice
- 75ml dry white wine or vermouth
- 750g warm vegetable or chicken stock
- 80g broad beans, blanched and peeled
- courgette flowers, stamen removed and petals torn (optional)
- 20g parmesan or vegetarian alternative, grated, plus extra to serve
- 1 garlic clove
- 1 tbsp toasted pine nuts
- a large handful basil leaves, plus extra to serve
- a handful mint leaves
- 1 tbsp olive oil, for the pesto
- 1 tbsp grated parmesan or vegetarian alternative, for the pesto
Instructions
- To make the pesto, crush the garlic to a paste with a pinch of salt using a pestle and mortar. Add the pine nuts and pound to a coarse paste, then tear in the basil and mint, pounding again until broken down. Stir in the oil and cheese, then taste for seasoning.
- Heat the oil and butter in a large non-stick frying pan over medium heat. Add the courgettes, sprinkle in the chilli flakes and nutmeg, and season. Fry for 3-5 minutes until golden and softened.
- Add the spring onions and lemon zest, and stir for a minute or two. Tip in the rice and stir to coat in the oil until translucent, about 2 minutes.
- Pour in the wine and cook for a couple of minutes until mostly evaporated. Add a ladleful of the stock and stir for a few minutes until absorbed. Continue adding stock a ladleful at a time for 20-30 minutes, stirring continually, until all the stock is absorbed.
- Stir in the blanched broad beans and courgette flowers, if using, and warm through for 2 minutes. Remove from the heat and stir through the parmesan. Leave to sit for about 5 minutes, then swirl through half the pesto.
- Divide the risotto between bowls (serves 4 as a starter, or 2 as a main) and scatter with extra basil leaves, extra cheese and another spoonful of pesto.