Imagine a Risotto, but It’s Made in Half the Time, Is Better

• servings: Feeds 3

Ingredients

Takes 25 mins

Ingredients

2 tbsp olive oil

2 banana shallots or 1 onion, roughly chopped

2 garlic cloves, roughly chopped

100ml white wine

1 jar Organic White Beans or Queen Cannellini Beans with their bean stock (or 2 x 400g tins with 200ml veg stock)

250g bunch of asparagus, woody ends removed, stems roughly chopped into 1cm pieces, leave the tips whole, about 3cm

70g frozen peas

For the Pesto

50g shelled pistachios, chopped

40g spinach (roughly 1 big handful)

10g fresh basil

2 tsp roughly chopped fresh mint

The zest of 1 lemon and half its juice, plus wedges to serve

40g parmesan, plus extra to serve (or veggie alternative)

3 tbsp olive oil

Toasted pine nuts, sunflower seeds or breadcrumbs, to top (optional)

Method continues in the caption