About this recipe: 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
A hit with my fussy daughter! Added more pesto and also chucked in some broccoli, will definitely make this again! - 17 Nov 2015