Fresh and summery, this risotto uses a quick homemade pistachio pesto.
Ingredients
Serves: 4 –6
- Olive oil, extra virgin
- Butter
- 75g diced pancetta
- 1 onion, finely diced
- 1 garlic clove, diced
- 400g risotto rice
- 100 ml medium dry white wine
- 1.5 litres chicken stock, heated to simmering
- 1 bundle asparagus, chopped and blanched
- 125g peas
- 40g parmesan, freshly grated
- Fresh mint small bunch, chopped
- 100ml pesto (recipe below)
For the rocket and pistachio pesto:
- 150ml extra virgin olive oil
- 75g unsalted pistachio nuts, shelled
- 2 garlic cloves
- 75g rocket
- 50g parmesan, grated
- Salt and pepper to taste
Method
For the pesto:
- Blend all the ingredients in a pestle and mortar to form a smooth paste.
- Check for seasoning, you may need to add a little salt and freshly ground black pepper.
- If the sauce seems too thick loosen, with more e.v olive oil. Any unused pesto can be stored in a jar, covering with a layer of olive oil to seal. It will keep for up to one week.
For the risotto:
- Heat a large heavy saucepan and add 2 tbsp oil and a knob of butter.
- When the butter is foaming, add the pancetta and fry until crisp, remove and drain allow to on kitchen paper.
- Return the saucepan to the heat add the onion and cook on a low heat for 7-10 minutes until beginning to soften.
- Add the garlic and rice, and cook for a few minutes until the rice is shiny and opaque.
- Add the wine and simmer for 1 minute, stirring constantly.
- Reduce heat and add the stock a ladleful at a time, stirring constantly until each ladleful is absorbed, adding the peas and asparagus with the last ladle.
- The rice should be creamy but firm to the bite.
- Remove from heat and stir in the cheese, pesto and mint. Season well.
