As summer is sadly coming to an end, make the most of enjoying the milder nights by rustling up this delicious broad bean, pea and pesto risotto. It’s perfect to eat in the garden whilst basking in the last remaining sunlight reminiscing about the weeks gone by.
- 300g Arborio rice
- 1 white onion
- 200g Broad beans
- 200g frozen peas
- 800 ml of vegetable stock
- 3 tbsp of green pesto
- Parmesan cheese garnish
one. // Melt a small knob of butter in a wide shallow pan. Whilst it is melting finely chop the onion. Add the onion to the melted butter and cook until softened. But it’s important to make sure it doesn’t go brown.
two. // Measure out 800ml of vegetable stock in a jug and pop the vegetables in there for 3-4 minutes. Poor the mixture into a colander in a bowl and keep the vegetables to one side. You’ll need the stock in a minute.
three. // Tip the rice in the pan along with the onion and stir until the rice looks slightly translucent.
four. // Pour in a little stock to just over the rice and gently simmer whilst continuing to stir. It’s essential to keep stirring as it will stick to the bottom.
five. // Keep repeating step four until all the stock has been used and it has evaporated from the pan. You may need to add a little water if it gets too dry and still hasn’t cooked.
six. // Once the rice has cooked but still has a little bite, add another small knob of better to give it a creamy taste. Then stir in the pesto.
seven. // Stir in the vegetables until they have all heated through and evenly spread.
eight. // Divide between four bowls and serve with a sprinkling of Parmesan.
Sophie Warner is a fashion and lifestyle blogger who constantly thinks about various ways to stuff her face. As the health and lifestyle editor of Aesthetic she thrives on finding healthier alternatives to her favourite meals, filling her bedroom with vintage junk and exploring the delights of London Town. You can find her Tweeting at @sophiesophuk.