Broccoli Risotto with Bright Parsley Pesto

1 large onion
5 cloves garlic, peeled
1 zucchini
2 cups green beans
2 cups broccoli florets
1 1/2 cups arborio rice
2 cups vegetable stock
6 tablespoons pine nuts
6 tablespoons fresh parsley
1/3 cup and 2 tablespoons olive oil, used in two steps
Salt and pepper, to taste

Rinse and dry all produce. Peel and chop the onion. Mince the garlic. Cut zucchini in half lengthwise and cut into half-moon pieces. Cut green beans into 1 inch-long pieces.

Heat 2 tablespoons of olive oil in a large pan or wok, and add broccoli, zucchini, green beans and onion. Sauté over medium heat for about 5 minutes, until the onion is soft and the broccoli is just tender. Move the vegetables to a plate and set aside, reserve the pan for the next step.

In a small pot, heat the vegetable broth over medium heat. Add the rice to the pan (over medium heat) used to cook the vegetables. After 1 minute, begin to add the hot vegetable broth a couple of ladlefuls at a time. Stirring regularly, cook the rice until most of the stock has been absorbed, and then add another couple ladlefuls. Continue this process until the rice is cooked.

While the rice is cooking, prepare your quick parsley pesto. Cut the ends off the parsley. Add the pine nuts (save a few for garnish) to a mini food processor, and blitz to form a coarse crumb. Add the parsley and 1/3 cup olive oil, and blitz again to create your pesto.

When the rice is just about cooked, return your vegetables to the pan, and add the parsley pesto (retain a little for drizzling over the top if desired). Season generously with black pepper.

Serve once the vegetables have been reheated. Garnish with remaining pesto, pine nuts and a drizzle of olive oil. Enjoy!

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