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1
To make the pesto, turn on a food processor fitted with the steel blade and drop in the garlic.
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2
When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides with a spatula.
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3
Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil.
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4
Process until smooth and creamy.
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5
Add the Parmesan, and pulse until well combined.
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6
You can also use a mortar and pestle: Add the basil leaves gradually, and mash with the pestle.
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7
Add the pumpkin seeds or pine nuts, garlic, salt and pepper.
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8
Mash to a paste with the basil.
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9
Work in the olive oil and the Parmesan.
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10
To make the risotto, bring the stock to a boil in a saucepan, and add the green beans.
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11
Boil for five minutes, remove the green beans with a skimmer, and refresh with cold water.
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12
Turn down the heat under the stock, and keep at a simmer.
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13
Make sure that it is well seasoned.
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14
Heat the oil over medium heat in a large, heavy nonstick skillet or a wide, heavy saucepan.
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15
Add the onion.
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16
Cook, stirring, until it begins to soften, about three minutes.
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17
Add the rice.
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18
Cook, stirring, for a couple of minutes until the grains separate and begin to crackle.
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19
Add the wine.
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20
Cook, stirring, until there is no more visible in the pan.
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21
Stir in enough of the simmering stock to just cover the rice.
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22
The stock should bubble slowly.
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23
Cook, stirring often, until it is just about absorbed.
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24
Add more stock.
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25
Continue to cook in this fashion stirring often and adding more stock when the rice is almost dry until the rice is tender, about 20 to 25 minutes.
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26
Taste and add salt if necessary.
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27
Add the green beans and another ladleful or two of stock to the rice.
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28
Stir in the pesto, taste and adjust seasonings with salt and pepper.
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29
Remove from the heat, stir a couple of times, and serve.
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30
The risotto should be creamy.
