We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Broad bean risotto with asparagus pesto

Broad bean risotto with asparagus pesto recipe

2 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

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

  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.

See more Italian recipes

You may also like

Be the first to comment

blog comments powered by Disqus