Risotto with Pesto, Green Beans, and Potatoes

Method

1. Cut the potatoes into cubes and the green beans into pieces.
2. Bring water to a boil, add salt, then add the potatoes and green beans. Cook for 5 minutes.
3. Drain the vegetables and reserve the cooking water.
4. In a pan, heat a little olive oil and toast the risotto rice until translucent.
5. Start cooking the rice by adding the reserved vegetable cooking water, enough to cover the rice by about a finger's width.
6. Add the green beans and potatoes to the rice.
7. Continue cooking the risotto, adding more liquid if needed.
8. Meanwhile, prepare the pesto: in a blender, combine basil, Parmesan, pine nuts, garlic (optional), an ice cube, abundant olive oil, and a pinch of salt. Blend until creamy. Taste and adjust seasoning.
9. When the rice is almost done, taste and adjust salt if necessary.
10. Turn off the heat, remove the pan from the stove, and let the risotto rest for a couple of minutes.
11. Finish the risotto with the pesto: add a little pesto at a time, stirring well to let it absorb.
12. Serve immediately. Optionally, add freshly ground black pepper.