Name: Courgette & broad bean risotto with basil pesto
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 2 as a main, 4 as a starter
Ingredients: 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

Courgette & broad bean risotto with basil pesto

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

55 min total 25 min prep 30 min cook Serves 2 as a main, 4 as a starter 698 cal

Instructions

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1 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.
2 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.
3 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.
4 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.
5 Divide the risotto between bowls and scatter with the extra basil leaves, extra cheese and another spoonful of the pesto, if you like.