Risotto with beans and lettuce pesto
4 servings
40 minutes
Risotto with beans and lettuce pesto is a refined dish of Italian cuisine that combines the creamy tenderness of risotto with the refreshing taste of fava beans and aromatic lettuce pesto. The origins of this recipe trace back to the traditions of Northern Italy, where Carnaroli rice is used to create perfectly velvety risottos. The beans add a light sweetness, while the lettuce mixed with Parmesan, salt, and pepper creates a vibrant contrast. Served hot, it allows each ingredient to reveal its flavor nuances. This dish is perfect for a cozy family dinner or gastronomic enjoyment among friends. Risotto with beans and lettuce pesto embodies tenderness, depth of flavor, and harmony of freshness.
1
Vegetable broth. Clean the carrot, celery, and onion, and cut them in half. Place the vegetables in a pot and add 1 liter of water. Boil for 20 minutes and keep hot while preparing the risotto.
- Carrot: 1 piece
- Onion: 1 piece
- Celery: 1 stem
- Vegetable broth: 1 l
2
Boil the beans in boiling water for two minutes, strain, and remove the outer skin.
- Frozen fava beans: 400 g
3
Blanch the lettuce in boiling water for two minutes, strain without squeezing out too much water. Grind together with parmesan, a pinch of salt, and pepper (pesto).
- Lettuce: 300 g
- Grated Parmesan cheese: 30 g
- Salt: pinch
- Ground black pepper: pinch
4
Finely chop the shallots, sauté briefly in olive oil, add rice and fry for one minute. Gradually add broth. After 10 minutes, add the beans. Continue cooking for another 7 minutes, adding broth so the rice absorbs it. When the rice is ready, the water should be absorbed or evaporated.
- Shallots: 1 piece
- Carnaroli rice: 350 g
- Vegetable broth: 1 l
- Frozen fava beans: 400 g
5
Spread pesto over rice and serve hot.
- Extra virgin olive oil: 20 ml