Courgette, Broad Bean, and Basil Pesto Risotto: A Summery Delight

Indulge in the vibrant flavors of summer with this delectable courgette, broad bean, and basil pesto risotto. This creamy and comforting dish combines the freshness of zucchini (courgette), the nutty sweetness of broad beans, and the aromatic zest of homemade basil pesto.

Ingredients:

- 1 medium courgette, sliced - 1 cup fresh or frozen broad beans - 1 onion, finely chopped - 2 cloves garlic, minced - 1 cup arborio or carnaroli rice - 1/2 cup dry white wine (optional) - 4 cups vegetable stock - 1/2 cup grated Parmesan cheese, plus extra for serving - 1 tablespoon unsalted butter - Salt and freshly ground black pepper to taste For the Basil Pesto: - 1 cup loosely packed fresh basil leaves - 1/2 cup pine nuts - 1/2 cup grated Parmesan cheese - 1/4 cup olive oil - 1 clove garlic, minced - Salt and freshly ground black pepper to taste

Instructions:

1. Prepare the Basil Pesto: - Combine all the pesto ingredients in a food processor or blender. - Process until smooth and creamy. Set aside. 2. Cook the Risotto: - In a large saucepan or Dutch oven, heat the butter over medium heat. - Add the onion and cook until softened. - Add the garlic and cook for 1 minute more. - Stir in the rice and cook for 1-2 minutes, or until it becomes translucent. - Add the white wine (if using) and let it evaporate. - Gradually add the vegetable stock, one cup at a time, stirring frequently. - Cook the risotto for 18-20 minutes, or until it is creamy and al dente. 3. Add the Vegetables: - When the risotto is almost done cooking, add the courgette and broad beans. - Cook for an additional 5-7 minutes, or until the vegetables are tender. 4. Stir in the Pesto and Cheese: - Once the vegetables are cooked, stir in the basil pesto and Parmesan cheese. - Season with salt and black pepper to taste.

Serving:

- Serve the courgette, broad bean, and basil pesto risotto immediately, garnished with additional Parmesan cheese and a drizzle of olive oil.

Tips:

- For a richer flavor, use homemade vegetable stock. - If you don't have fresh broad beans, you can use frozen ones. - If you don't have time to make basil pesto from scratch, you can use store-bought pesto. - Leftover risotto can be reheated in a microwave or on the stovetop with a splash of water.