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
Really tasty! I did add some cooked chicken to mine and baby button mushrooms. - 25 Sep 2017
Very tasty and soooo easy! Can't believe it was so nice and not many ingredients! Had mine with a slice of garlic bread, yummy - 23 Aug 2017