Broad Bean Risotto With Asparagus Pesto


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.




Ingredients
1 x 250g bunch asparagus, tips chopped, 100g (3 1/2oz) stalks reserved
1 vegetable stock cube
1 tsp olive oil
1 echalion shallot, diced
1 garlic clove, crushed
150g (5oz) risotto rice
125ml (4fl oz) white wine
200g (7oz) frozen broad beans, thawed and podded

For the pesto
Small handful fresh basil, leaves torn, plus extra to garnish
1/2 lemon, zested and juiced
3 tsp olive oil
50g (2oz) ricotta cheese
1 tbsp grated vegetarian hard cheese, plus extra to serve
2 tbsp pine nuts


In a pan, bring 500ml (17fl oz) of water to the boil. Cook the asparagus stalks for 4 minutes, 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 minutes. Add the garlic, cook for 30 seconds, 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 minutes, or until tender; season. Serve with the extra hard cheese and basil.

Recipe courtesy of Tesco 
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