Zucchini and Broad Bean Risotto with Basil Pesto

• olive oil↗3 tbsp tbsp
• butter↗1 tsp tsp
• zucchini↗2

  (about 350g), cut into 1‑2cm cubes

• chili flakes↗pinch of

  or pull pepper

• nutmeg↗pinch of grated

  grated

• green onion↗2

  thinly sliced

• lemon↗½

  zest

• risotto rice↗150g g
• dry white wine75ml ml

  or vermouth

• warm vegetable or chicken broth750g g
• broad beans↗80g g

  blanched and peeled

• zucchini flowers↗

  stamens removed, petals torn (optional)

• parmesan↗20g g

  or vegetarian alternative, grated, plus extra for serving

• garlic clove↗1
• toasted pine nuts1 tbsp tbsp
• листя базиліку↗large handful of

  плюс додатково для подачі

• листя м'яти↗handful of
• оливкова олія↗1 tbsp
• тертий пармезан1 tbsp

  або вегетаріанська альтернатива

Step-by-step instructions

1. 1

   To make the pesto, crush the garlic into a paste with a pinch of salt using a mortar and pestle. Add the pine nuts and crush into a coarse paste, then tear the basil and mint, crushing again until they break down. Add the oil and cheese, mix, then taste – add more cheese if needed.

2. 2

   Heat the oil and butter in a large non‑stick skillet over medium heat. Add the zucchini, sprinkle with chili flakes and nutmeg, season with salt and pepper. Sauté 3‑5 minutes until the zucchini turns golden and tender. Add the green onion and lemon zest, stir for a minute or two. Add the rice and stir until coated with oil and becomes translucent, about 2 minutes.

3. 3

   Pour in the wine and cook for a few minutes until it almost evaporates. Add a ladle of broth and stir for a few minutes until absorbed. Continue adding broth in portions over 20‑30 minutes, stirring constantly until all the broth is absorbed.

4. 4

   Add the blanched beans and zucchini flowers (if using) and heat for 2 minutes. Remove from heat and stir in the Parmesan. Let stand for about 5 minutes, then fold in half of the pesto. The remaining pesto can be stored in the refrigerator for up to two days.

5. 5

   Divide the risotto among plates and sprinkle with extra basil leaves, additional cheese, and another spoonful of pesto, if desired.