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Broad bean risotto with asparagus pesto recipe

5 ratings

Classic Italian risotto has been given a summery spin with crunchy asparagus, broad beans and homemade ricotta cheese and basil pesto. The pesto melts into the cooked dish giving it a vibrant green finish and a wonderful, intense flavour. See method

Serves 2
10 mins to prepare and 30 mins to cook
613 calories / serving
Vegetarian

Ingredients

250g bunch asparagus, tips chopped, 100g stalks reserved
1 vegetable stock cube
1 tsp olive oil
1 echalion shallot, diced
1 garlic clove, crushed
150g risotto rice
125ml white wine
200g frozen broad beans, thawed and podded

For the pesto

small handful fresh basil, leaves torn, plus extra to garnish
½ lemon, zested and juiced
3 tsp olive oil
50g ricotta cheese
1 tbsp grated vegetarian hard cheese, plus extra to serve
2 tbsp pine nuts

Each serving contains

Energy
2575kj
613kcal 31%
Fat
23g 33%
Saturates
5g 24%
Sugars
6g 7%
Salt
2.8g 47%

of the reference intake
Carbohydrate 76.8g Protein 22g Fibre 7.3g

Method

In a pan, bring 500ml of water to the boil. Cook the asparagus stalks for 4 mins, or until softened. Remove with a slotted spoon; roughly chop. Add the stock cube to the pan and stir to dissolve; simmer.
Whizz all the pesto ingredients and the asparagus stalks in a food processor. Heat the oil in a frying pan. Add the shallot and cook for 5 mins. Add the garlic, cook for 30 secs, then stir in the rice. Pour in the wine and leave to bubble until absorbed.
Add the stock a ladle at a time, stirring until almost absorbed before the next addition. When the rice is just cooked, stir in the asparagus tips, broad beans and pesto and cook for 3 mins, or until tender; season. Serve with the extra hard cheese and basil.

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