Broad beans, boiled
Calorie controlled cooking spray
3 medium, finely chopped
Arborio rice, dry
Dry white wine
Vegetable stock cube
2 cube(s), to make 1.4 litres
250 g, roughly chopped
Reduced fat green pesto
Vegetarian parmesan style hard cheese
80 g, finely grated
½ zest(s) of 1, finely grated, plus lemon wedges to serve
1 tablespoon(s), finely chopped
- Cook the beans in boiling water for 2 minutes, until just tender. Drain, then refresh in cold water and drain again. Remove and discard the skins from the beans, then set aside. Mist a large nonstick pan with cooking spray and put over a medium heat. Add the shallots and cook for 5-6 minutes until soft, then stir in the rice and cook for 2 minutes.
- Add the wine and gently simmer for 1 minute, then pour in a ladleful of the 1.4 litres vegetable stock. Cook, stirring constantly, until the stock has been almost completely absorbed by the rice. Repeat until all the stock has been used, adding the asparagus and broad beans with the final ladleful. Cook for 5 minutes, or until the asparagus is al dente. The whole process should take about 30 minutes.
- Season well, then stir in the pesto, most of the grated cheese, half the lemon zest and the chopped basil. Serve with the remaining cheese and zest scattered over, with the lemon wedges on the side.