Courgette & Broad Bean Risotto with Basil Pesto

bbcgoodfood.com

3 tbsp olive oil

1 tsp butter

2 medium courgettes (about 350g), cut into 1 to 2cm dice

pinch of chilli flakes or pul biber

pinch of grated nutmeg

2 spring onions, finely sliced

½ lemon, zested

150g risotto rice

75ml dry white wine or vermouth

750g warm vegetable or chicken stock

80g broad beans, blanched and peeled

courgette flowers, stamen removed and petals torn (optional)

20g parmesan or vegetarian alternative, grated, plus extra to serve

subheading: For the pesto:

1 garlic clove

1 tbsp toasted pine nuts

large handful of basil leaves, plus extra to serve

handful of mint leaves

1 tbsp olive oil

1 tbsp grated parmesan or vegetarian alternative

Directions at bbcgoodfood.com

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