Risotto
Salted Butter	tbsp
Yellow Onion
Garlic Clove
Pearl Couscous	g
White Wine	ml
Water	ml
Peas	g
Cannellini Beans	g
Parmesan Cheese	tbsp
Lemon Zest	tsp
Salt & Pepper to taste
Herb Pesto
Fresh Basil	g
Fresh Parsley	g
Garlic Clove
Olive Oil	tbsp
Parmesan Cheese	tbsp
Pine Nuts	tsp
Lemon Juice	tbsp
Salt & Pepper to taste

1. Peel the garlic cloves, onion and slice thinly.
2. Place a skillet or pan over medium-high heat, melt 3 tablespoons of the butter. Add the onions and season with salt and pepper and cook for 3-5 minutes, until it begins to soften, stirring frequently. Add the garlic and cook until fragrant.
3. Add the pearl couscous and cook, until it begins to slightly brown, stirring frequently. Add in the lemon zest, the white wine and let it boil for 2-3 minutes. Pour in the water and let it simmer for about 5 minutes, until the water is almost soaked. Add more water, if needed.
4. Stir in the peas and cannellini beans and simmer until all the liquid has been absorbed.
5. Remove the pan from the heat and add the grated parmesan and remaining butter to the pearl couscous risotto. Mix and season with salt and pepper.
6. For the pesto, wash the herbs, pluck the leaves from the stems. peel the garlic clove. Place all the ingredients into small blender and blitz until smooth.
7. Serve the risotto with a drizzle of fresh pesto.

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