Spring Risotto with Broad Bean Pesto
I like to use small to medium-sized broad beans as they are less bitter. If using frozen broad beans do slip off the tougher outer skins of the larger broad beans once blanched as the skins will make the pesto less vibrant in colour. A similar quantity of steamed broccoli could also be used in place of the broad beans. Making a good risotto takes a bit of patience, however the regular stirring is worth the effort as it massages the starch out of the rice for a silky texture. Aim for a creamy porridge-like consistency, adding extra stock or boiling water if needed to achieve this.
Ingredients
- 1.25 litres (5 cups) vegetable or chicken stock
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 small fennel bulb or celery stalk, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup 220g arborio rice
- 1 small glass (150ml) dry white wine or extra stock
- Knob of butter (25g)
- Large handful (30g) finely grated parmesan
- salt and pepper to season
Broad Bean Pesto
- 1 cup podded broad beans (or broccoli florets)
- generous handful of fresh herbs - I used parsley, mint and the first leaves of basil
- 1-2 garlic cloves, peeled
- juice of half a lemon, 2-3 tbsp
- Large handful (30g) finely grated parmesan
- about 100ml extra virgin olive oil
Instructions
- First, make the pesto. Bring a small saucepan of water to a boil. Add the broad beans (or broccoli) and blanch for 2 minutes. Drain and cover with cold water for 1 minute. Drain again. Remove the tough outer skin from any larger beans - the smaller ones are fine to leave on. Place the beans into a food processor along with the herbs, garlic, lemon, and parmesan. Blend until combined. With the engine going drizzle in the olive oil until a smooth paste is achieved. Aim for a runny sauce. Adjust the taste if needed with extra lemon juice and seasoning. Pour into a small serving bowl.
- Heat the stock in a large saucepan and keep it hot over a low heat.
- In a heavy-based frying pan, warm the oil over a moderate heat. Add the onion and fennel and sauté gently for 5 minutes until softened.
- Add the garlic and rice and stir for 1 minute until the rice is translucent.
- Pour in the wine, stirring until the wine has evaporated. Now, begin to add the hot stock a ladle at a time, stirring frequently until the liquid is absorbed then add another ladle of stock. Continue this rhythm until the stock is used up and the rice is al-dente with a porridge-like consistency.
- Remove from the heat, stir through the butter and grated parmesan, and season to taste. Serve immediately with a generous dollop of broad bean pesto stirred through each plate of risotto.
Notes
In my new cookbook, The Homemade Table, I include a seasonal risotto recipe with different variations and additions to suit the season.