Courgette Broad Bean Risotto With Basil Pesto Recipes

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COURGETTE & BROAD BEAN RISOTTO WITH BASIL PESTO



Courgette & broad bean risotto with basil pesto image

Make this vibrant risotto with courgettes and broad beans to make the most of summer veg. Swirl through homemade pesto for a fabulous starter or main

Provided by Rosie Birkett

Categories     Dinner, Main course, Starter

Time 55m

Yield Serves 2 as a main, 4 as a starter

Number Of Ingredients 19

3 tbsp olive oil
1 tsp butter
2 medium courgettes (about 350g), cut into 1-2cm dice
pinch of chilli flakes or pul biber
pinch of grated nutmeg
2 spring onions , finely sliced
½ 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
large handful of basil leaves , plus extra to serve
handful of mint leaves
1 tbsp olive oil
1 tbsp grated parmesan or vegetarian alternative

Steps:

  • 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 they've broken down. Stir in the oil and cheese, then taste for seasoning - add more cheese if you like.
  • Heat the oil and butter in a large non-stick frying pan over a medium heat. Add the courgettes, sprinkle in the chilli flakes and nutmeg, and season with salt and pepper. Fry for 3-5 mins until the courgettes are 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 mins.
  • Pour in the wine, then cook for a couple of minutes until it's mostly evaporated. Add a ladleful of the stock and stir for a few minutes until it's absorbed. Continue adding a ladleful at a time for 20-30 mins, stirring continually, until all of the stock is absorbed.
  • Stir in the blanched broad beans and flowers, if using, and warm through for 2 mins. Remove from the heat and stir through the parmesan. Allow to sit for about 5 mins, then swirl through half of the pesto. Any remaining pesto will keep chilled for up to two days.
  • Divide the risotto between bowls and scatter with the extra basil leaves, extra cheese and another spoonful of the pesto, if you like.

Nutrition Facts : Calories 698 calories, Fat 31 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 25 grams protein, Sodium 2.4 milligram of sodium

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  • 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 they’ve broken down.
  • To make the risotto, heat the oil and butter in a large non-stick frying pan over a medium heat. Add the courgettes, sprinkle in the chilli flakes and nutmeg and season with salt and pepper.
  • Pour in the wine, then cook for a couple of minutes until it’s mostly evaporated. Add a ladleful of the stock and stir for a few minutes until it’s absorbed.
  • Stir in the blanched broad beans and flowers, if using, and warm through for 2 mins. Remove from the heat and stir through the parmesan. Allow to sit for about 5 mins, then swirl through half of the pesto.
  • Divide the risotto between bowls and scatter with the extra basil leaves, extra cheese and another spoonful of the pesto, if you like.
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