Courgette & broad bean risotto with basil pesto

"Make this vibrant risotto with courgettes and broad beans to make the most of summer veg. Swirl through homemade pesto for a fabulous starter or main"
Prep time:
25 min
Cook time:
30 min
Servings:
2 people

Health Score

High
Medium
Low
6.8 / 10
Medium score

Glycemic Index

Index
61
Moderate
Load
49
High

Nutrition per serving:

Calories741.24 kcal37%
Fat38.02 g54%
Carbs79.81 g31%
Sugars10.74 g12%
Protein16.88 g34%
Sodium1286.95 mg64%
Fiber5.98 g21%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
61
Moderate
Glycemic Load
49
High

Ingredients

3 tbsp olive oil
1 tsp butter
2 medium courgettes (about 350g), cut into 1-2cm dice
pinch of chilli flakes or pul biber
pinch of grated nutmeg
2 spring onions , finely sliced
½ lemon , zested
150g risotto rice
75ml dry white wine or vermouth
750g warm vegetable or chicken stock
80g broad beans , blanched and peeled
courgette flowers , stamen removed and petals torn (optional)
20g parmesan or vegetarian alternative, grated, plus extra to serve
1 garlic clove
1 tbsp toasted pine nuts
large handful of basil leaves , plus extra to serve
handful of mint leaves
1 tbsp olive oil
1 tbsp grated parmesan or vegetarian alternative

Directions

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