How To Make Courgette & broad bean risotto with basil pesto
Discover the many delectable ways you can serve rice with our risotto and rice recipes! Rice is a versatile kind of food that you can add to almost anything and it still tastes great. You can partner rice with meat, vegetables, or seafood and it will still hold up well. You can even turn it into a dessert pudding! There are so many ways to cook this ultimate filling comfort food. Find the perfect rice dish for you with our risotto and rice recipes.
Serves:
Ingredients
- 2 cups arborio rice
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 courgette, diced
- 1 cup broad beans, shelled
- 4 cups vegetable broth
- 1/2 cup white wine
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
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Heat some olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until translucent.
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Add the diced courgette and broad beans, and cook for another 2-3 minutes.
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Stir in the arborio rice and cook for 1-2 minutes, until the grains are well coated with oil.
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Pour in the white wine and cook until it is absorbed by the rice.
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Gradually add the vegetable broth, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
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Continue adding the broth and stirring until the rice is cooked al dente, about 20-25 minutes.
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Stir in the grated Parmesan cheese and season with salt and pepper to taste.
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Serve the risotto hot, garnished with fresh basil leaves and a dollop of basil pesto.
Nutrition
- Calories : 320kcal
- Total Fat : 5g
- Saturated Fat : 2g
- Cholesterol : 5mg
- Sodium : 680mg
- Total Carbohydrates : 60g
- Dietary Fiber : 5g
- Sugar : 4g
- Protein : 9g
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