Courgette and broad bean risotto with basil pesto

Ingredients

· 3 tbsp olive oil

· 1 tsp butter

· 2 medium courgettes – cut into 1-2cm dices.

· pinch of chilli flakes

· pinch of grated nutmeg

· 2 spring onions finely sliced.

· ½ lemon, zested

· 150g risotto rice

· 75ml dry white wine

· 750g warm vegetable or chicken stock

· 80g broad beans, blanched and peeled.

· 20g parmesan grated, plus extra to serve.

For the pesto

· 1 garlic clove

· 1 tbsp toasted pine nuts

· large handful of basil leaves

· handful of mint leaves

· 1 tbsp olive oil

· 1 tbsp grated parmesan or vegetarian alternative

Instructions

· To make the pesto, add all the ingredients into a mixer and blend until a smooth paste.

· Heat the oil and butter in a large non-stick frying pan over a medium heat. Add the courgettes, sprinkle in the chilli flakes and nutmeg, and season with salt and pepper.

· Fry for 3-5 mins until the courgettes are golden and softened. Add the spring onions and lemon zest.

· Next, add in the rice and stir.

· Pour in the wine, then cook for a couple of minutes until it’s mostly evaporated.

· Add a ladleful of the stock and stir for a few minutes until it’s absorbed. Continue adding until all the stock is absorbed.

· Stir in the blanched broad beans and warm through for 2 mins. Remove from the heat and stir through the parmesan. Allow to sit for about 5 mins, then swirl through half of the pesto.

· Divide the risotto between bowls and scatter with extra parmesan, and another spoonful of the pesto.