Pesto, pea and bean risotto

25 minutes - Serves 4 - EASY

butter
olive oil
onion 1 peeled and finely chopped (not a red one)
peas, broad beans and green beans 200g in total, cut into short lengths
vegetable stock 800ml, at simmering point
carnaroli risotto rice 300g
white wine 100ml
pesto 2-3 tbsp
basil leaves a handful
parmesan grated to serve

■ Melt a knob of butter with a dash of olive oil in a wide, shallow pan and add the onion. Cook until softened, but don't brown. Meanwhile, blanch the veq in the stock for 3-4 minutes and remove, put in a bowl and add a small knob of butter. Tip the rice in with the onion and stir for a minute until it starts to look translucent. Add the wine and stir until it evaporates. Pour in stock to just cover the rice and gently simmer, stirring now and again. As the stock evaporates and the rice swells, add more stock and stir intermittently until all the stock is used; this will take about 15-17 minutes, or until the rice is just tender.
■ Once the rice is cooked but still retains a hint of bite, beat in a knob of butter until the risotto is creamy then stir in the pesto. Reheat the veg if you need to. Spoon the veg over the risotto and finish with basil leaves and parmesan.

Pesto, pea and bean risotto