Risotto is comfort food at its best, and you can ring the changes by adding almost any fresh ingredients you have to hand. This one uses fresh asparagus, baby carrots and young spring peas and beans.
When fresh peas and broad beans are not in season, or to save time, use frozen peas and beans.
There are many varieties of pesto sauce on the market and it is a matter of taste which one you use in this recipe. Those that contain Parmesan are not suitable for strict vegetarians. Pesto is salted so you may only need to season the risotto with some freshly ground black pepper. You could of course, also use a home-made pesto.
More peas and less broad beans and excellent results - 09 Apr 2009
Good idea ,you can use what you have 'ad hoc' *)) - 27 Mar 2017
I agree with pauldw, I didn't have the amount of broad beans as suggested only just over 250grms and I think that was more than enough. However I did have 7 frozen spinach portions which I added in place of the beans. Because of the spinach I left out the pesto and the baby carrots. May I suggest that if you like your risotto with meat then brown off some chicken thighs then poach them for a couple of hours until the meat just falls off and add to your own meal. - 20 Mar 2017