Pesto, Pea & Bean Risotto
This vibrant green risotto is a celebration of fresh summer produce, with tender green beans, sweet peas, and creamy broad beans nestled in a bed of flavorful carnaroli rice. Each bite offers a burst of garden-fresh flavors, enhanced by the aromatic pesto and fragrant basil leaves. This dish is a delightful balance of creamy, cheesy goodness and the crisp, vibrant notes of seasonal vegetables. Perfect for a light yet satisfying meal that captures the essence of summer on your plate.
— Constant Cookbook
Ingredients
- butter
- olive oil
- 1 onion , peeled and finely chopped (not a red one)
- 200g in total, peas , broad beans and green beans , cut into small lengths
- 800ml vegetable stock , at simmering point
- 300g carnaroli rice
- 100ml white wine
- 2-3 tbsp pesto
- handful basil leaves
- Parmesan , grated, to serve
Instructions
- Heat oil and 25g of the butter in a large pan over a medium heat. Add the onion and cook until soft and translucent, about 4-5 mins. Stir in the rice and cook for a further 2 mins. Turn up the heat and add the wine, let it bubble to evaporate the alcohol.
- Once the wine has reduced, begin adding the hot stock a ladle at a time over a medium heat, allowing each addition to be absorbed before adding the next and stirring continuously. The rice should always be moist, but not swimming in liquid. The process of adding and stirring should take about 16-20 mins, depending on what kind of risotto rice you use.
- Bring a pan of salted water to the boil and blanch the peas and beans for 2-3 mins. Drain and set aside. Remove the risotto from the heat and stir in the remaining butter, Parmesan, peas and beans with some seasoning before serving.
Cook Time
20M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 476 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 44 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 0.92 milligram of sodium
Comments
No comments found.