Grilled Summer Veg and Pesto Risotto

This recipe has become a go-to for impromptu gatherings. It uses a lot of store-cupboard ingredients, which can be varied depending on what is at hand or in season. I love taking advantage of all the fantastic veg on offer at this time of year, especially tender green stems of asparagus, which taste particularly lovely here, griddled with a little olive oil until slightly smoky and drizzled with fresh pesto. But, I still think the best way of eating asparagus is to simply steam them until al dente and dip the ends into some buttery hollandaise.

Serves 8

Ingredients:

3 tbsp olive oil

2 small onions

2 cloves garlic (crushed)

1 glass white wine

500g risotto rice (ideally Carnaroli but Arborio will do)

2 litres vegetable or chicken stock

3 courgettes (sliced into 1cm rounds)

200g frozen petits pois (fresh peas would be even better)

A good handful of beans (sliced runner beans, sliced mangetout or broad beans all work well)

bunch of asparagus

150g parmesan (grated)

1 pot of fresh pesto (fresh would be better, but this is a great cheat)

Finely chop the onions and saute with a little olive oil in a wide heavy bottomed pan. Once soft and golden in colour, add in the crushed garlic and cook for a couple of minutes more. Add in the rice, stir for 1-2 more minutes, then throw in the wine and bubble until it has evaporated. At this point you can start adding the hot stock, one ladle at a time, stirring all the while until all of the liquid has been absorbed, you may not need all of the liquid.

Meanwhile, toss the courgette slices in some olive oil, salt and pepper and griddle until browned on the outside but slightly al-dente in the middle, set aside. Toss the asparagus in some olive oil and griddle until browned on the outside but still retaining some crunch – about 5 minutes should do. Set aside.

Blanch the peas and beans in some boiling water for a minute or so, drain and set aside.

Once the rice is tender, with a slight bite to it and the risotto is creamy with a loose consistency, season well with salt and pepper, add most of the parmesan and half of the pesto and stir through the beans, courgette and peas.

Finally, lay the asparagus stems over the top and drizzle with the remaining pesto. Serve with the remaining parmesan and a glass of cold white wine.