Make this vibrant risotto with courgettes and broad beans to make the most of summer veg. Swirl through homemade pesto for a fabulous starter or main
Prep:25 mins
Serves 2 as a main, 4 as a starter
3 tbsp olive oil1 tsp butter2 medium courgettes (about 350g), cut into 1-2cm dicepinch of chilli flakes or pul biberpinch of grated nutmeg2 spring onions, finely sliced½ lemon, zested150g risotto rice75ml dry white wine or vermouth750g warm vegetable or chicken stock80g broad beans, blanched and peeledcourgette flowers, stamen removed and petals torn (optional)20g parmesan or vegetarian alternative, grated, plus extra to serve
STEP 1To make the pesto, crush the garlic to a paste with a pinch of salt using a pestle and mortar. Add the pine nuts and pound to a coarse paste, then tear in the basil and mint, pounding again until they’ve broken down. Stir in the oil and cheese, then taste for seasoning – add more cheese if you like.STEP 2Heat 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, and stir for a minute or two. Tip in the rice and stir to coat in the oil until translucent, about 2 mins. STEP 3Pour 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 a ladleful at a time for 20-30 mins, stirring continually, until all of the stock is absorbed.STEP 4Stir in the blanched broad beans and flowers, if using, 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. Any remaining pesto will keep chilled for up to two days.STEP 5Divide the risotto between bowls and scatter with the extra basil leaves, extra cheese and another spoonful of the pesto, if you like.
