1 litre vegetable stock
100g carrots, halved lengthways
500g broad beans
2 tbsp olive oil
2 leeks, thinly sliced
300g risotto rice
1 tbsp pesto sauce
25g pine nuts, toasted
Bring the stock to the boil in a large saucepan, then reduce the heat, add the asparagus tips, carrots, peas and broad beans and simmer for 4–5 minutes until tender. Remove the vegetables with a draining spoon and set aside. Keep the stock simmering over a gentle heat.
Meanwhile, heat the oil in a large, heavy-based frying pan and add the leeks. Stir-fry for 2 minutes until they are bright green, then stir in the rice.
Add 2–3 tbsp of the hot stock and cook gently, stirring until the liquid is absorbed. Continue adding the stock, a little at a time, until the mixture is soupy and the grains of rice are tender but still have a slight bite – about 20 minutes.
Stir in the pesto and season to taste. Gently stir in the veg and cook for a few more minutes until they are heated through. Serve in heated soup plates and scatter over the pine nuts.