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Broad bean risotto with asparagus pesto recipe

Broad bean risotto with asparagus pesto recipe

6 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


  • 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

  • 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


  1. 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.
  2. 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.
  3. 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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