Broad Bean Risotto Recipe | Broad Bean Recipes | Tesco Real Food

Ingredients

• 250g bunch asparagus, tips chopped, 100g stalks reserved
• 1 vegetable stock cube
• 1 tsp olive oil
• 1 echalion shallot, diced
• 1 garlic clove, crushed
• 150g risotto rice
• 125ml white wine
• 200g frozen broad beans, thawed and podded
• small handful fresh basil, leaves torn, plus extra to garnish
• ½ lemon, zested and juiced
• 3 tsp olive oil
• 50g ricotta cheese
• 1 tbsp grated vegetarian hard cheese, plus extra to serve
• 2 tbsp pine nuts