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.
- 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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