Courgette & Broad Bean Risotto

This creamy, summery risotto makes the most of your seasonal courgettes and broad beans. Finished with a drizzle of fresh basil pesto and a squeeze of lemon, it’s a bright, satisfying dish that's perfect for a warm evening.

Ingredients

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, finely chopped

• 200g risotto rice (such as arborio)

• 100ml dry white wine (optional)

• About 1 litre vegetable or chicken stock, kept warm

• 2 medium courgettes, diced

• 150g broad beans, shelled

• 50g grated Parmesan or vegetarian hard cheese

• 1 tbsp butter

• 1 lemon (zest and juice)

• Salt and black pepper

For the pesto

• A small bunch of basil (about 30g)

• 25g pine nuts or walnuts

• 1 small garlic clove

• 60ml olive oil

• Salt and pepper to taste

What to do:

1. Toast the pine nuts: Place them in a dry frying pan over medium heat. Toast gently for 2–3 minutes, stirring frequently, until golden and fragrant. Set aside to cool.

2. Make the pesto: In a food processor or blender, combine the toasted pine nuts, basil, and garlic. Blend while slowly adding the olive oil until smooth. Season with salt and pepper to taste, then set aside.

3. In a large pan, heat the olive oil. Add the onion and cook gently for about 5 minutes until soft.

4. Stir in the garlic and cook for another minute. Add the risotto rice and stir for 1–2 minutes until the grains are slightly translucent.

5. Pour in the wine (if using) and let it cook off. Then begin adding the warm stock a ladle at a time, stirring often and allowing the rice to absorb the liquid before adding more.

6. After 10 minutes, add the courgettes and broad beans. Continue adding stock and stirring for another 8–10 minutes, until the rice is creamy and just tender.

7. Remove from the heat. Stir in the butter, grated cheese, lemon zest and juice. Season well with salt and pepper.

8. Serve in bowls with a drizzle of basil pesto over the top.