Pesto risotto with green beans and potatoes

Ingredients

For 1 serving

• Carnaroli rice65 g
• Green beans80 g
• Potatoes60 g
• Shallot15 g
• Vegetable broth400 ml
• Basil pesto20 g
• Extra virgin olive oil5 g
• Pine nuts5 g
• White wine40 ml
• Saltto taste

Contains: lactose, nuts, celery, sulphites,

In season: June – September

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat. Peel the potatoes and dice them into pieces of about 1 cm; trim the green beans and cut them into 2 cm lengths. Finely chop the shallot.
2. Toast the pine nuts in a dry small pan over medium-low heat for 2 minutes, stirring, until golden; set aside.
3. Heat the olive oil in a saucepan over medium heat and fry the shallot for 3 minutes, until translucent; add the potatoes and rice and toast them for 2 minutes, stirring, then deglaze with the white wine and let it evaporate.
4. Cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often; add the green beans after 5 minutes. It is ready when the rice is al dente, the potatoes tender and the risotto creamy; taste and adjust the salt.
5. Off the heat, stir in the pesto alla genovese, so it stays green and fragrant, and serve with the toasted pine nuts.