Courgette & Bean Risotto

Step 1: Prepare the Pesto

1. Crush the Garlic:

   • Using a pestle and mortar, place 1 garlic clove and a pinch of salt. Crush the garlic until it forms a smooth paste. This helps to release the flavors.

2. Add Pine Nuts:

   • Add 1 tbsp of toasted pine nuts to the garlic paste. Pound the mixture until it forms a coarse paste.

3. Incorporate Herbs:

   • Tear in a large handful of basil leaves and a handful of mint leaves. Continue to pound until the herbs are broken down and well combined with the garlic and pine nuts.

4. Mix in Oil and Cheese:

   • Stir in 1 tbsp of olive oil and 20 g of grated parmesan (or a vegetarian alternative). Mix well to combine. Taste the pesto and adjust seasoning, adding more cheese if desired.

Step 2: Cook the Risotto

5. Heat the Pan:

   • In a large non-stick frying pan, heat 3 tbsp of olive oil and 1 tsp of butter over medium heat.

6. Sauté Courgettes:

   • Add 2 medium courgettes, diced into 1-2 cm pieces. Sprinkle with a pinch of chili flakes and a pinch of grated nutmeg. Season with salt and pepper to taste.
   • Fry for 3-5 minutes until the courgettes are golden and softened.

7. Add Aromatics:

   • Stir in 2 finely sliced spring onions and the zest of ½ lemon. Cook for an additional 1-2 minutes, stirring occasionally.

8. Toast the Rice:

   • Add 150 g of risotto rice to the pan. Stir to coat the rice in the oil and vegetable mixture, cooking for about 2 minutes until the rice turns translucent.

Step 3: Add Liquid

9. Pour in the Wine:

   • Carefully add 75 ml of dry white wine or vermouth to the pan. Allow it to cook for a couple of minutes until most of the liquid has evaporated.

10. Incorporate Stock:

    • Begin adding 750 ml of warm vegetable or chicken stock, one ladleful at a time. Stir continuously, allowing each ladleful to be absorbed before adding the next.
    • Continue this process for 20-30 minutes until all the stock is absorbed and the risotto is creamy and al dente.

Step 4: Finish the Risotto

11. Add Broad Beans:

    • Stir in 80 g of blanched and peeled broad beans and the courgette flowers (if using). Warm through for 2 minutes.

12. Add Cheese:

    • Remove the pan from heat and stir in 20 g of grated parmesan (or vegetarian alternative). Let the risotto sit for about 5 minutes to allow the flavors to meld.

13. Incorporate Pesto:

    • Gently swirl through half of the prepared pesto into the risotto. Reserve any remaining pesto for serving.

Step 5: Serve

14. Plate the Risotto:

    • Divide the risotto between bowls.

15. Garnish:

    • Scatter extra basil leaves and additional grated cheese on top. For added flavor, spoon another dollop of pesto over each serving, if desired.

Enjoy your vibrant and flavorful Courgette & Bean Risotto!