Recipe of the Week

Summer Risotto with Mint & Marjoram Pesto

Inspired by our recent partnership with Bamford and the Haybarn Spa, we have tried and tested the ‘Eat To Be Healthy’ recipe of ‘Summer Risotto with Mint & Marjoram Pesto‘,  as featured on the Daylesford website.

This recipe is a fantastic way of celebrating fresh, seasonal ingredients such as peas and broad beans. Bright and delicious, it’s a perfect stand alone dish but also a hearty accompaniment to simple, grilled chicken breast in lemon, rosemary and thyme.

Souce: Dayelsford Farm Website


For the Pesto
small handful of mint
small handful of marjoram or oregano
15g pumpkin seeds
60ml olive oil
¼ clove of garlic, finely chopped

For the Risotto 
15g butter
drizzle of olive oil
1/4 onion, peeled and finely chopped
1 small clove of garlic, finely chopped or crushed
150g risotto rice
75ml white wine
250ml warm vegetable stock
80g broad beans, podded and ideally outer husks removed
80g peas, from frozen or if fresh, podded
salt and pepper to taste

For the Chicken (Optional)
Olive Oil
2 large, organic, skinless chicken breasts
A few sprigs of Rosmary
A few sprigs of Thyme
Juice of 1 Lemon

To Serve:
good turn of fresh black pepper
sprinkling of shaved parmesan
handful of pea shoots or watercress


Begin by making your pesto. Roughly cut the herbs and cover with the pumpkin seeds, garlic and olive oil. Leave to stand for 5 minutes before blending until almost smooth. Set aside.

Next, start to prepare your risotto by melting the butter and oil in a heavy bottomed pan. Add the onions and garlic and gently sweat over a medium heat for 2-3 minutes until soft. Add the rice and continue to sweat for another 2-3 minutes stirring all the time.

Pour in the white wine and gently reduce until all the liquid has been absorbed. Then add the hot stock a ladleful at a time, adding the next ladleful just as the last one is almost absorbed. Remember to keep stirring. Repeat until almost all of the stock has been used, this should take around 40 minutes.

Finally add the peas and broad beans and return to the heat for 1-2 minutes until the vegetables just start to soften. Add the pesto and stir vigorously. The risotto is cooked when it still has a little bite but not too much crunch – just al dente.

Divide into bowls and top with cracked black pepper, shaved parmesan, pea shoots or watercress and a good squeeze of lemon should you wish.

Why We Love This Recipe:

Risotto is always a labour of love but this recipe is well worth the effort. It smells, looks and tastes fresh and delicious. Minor hand cramp from the forty minutes of stirring will be more than rewarded.

Risotto is the perfect comfort food and the perfect ‘stay at home’ dish. Fun to cook together and enjoyed over a crisp, dry white wine or on the sofa in front of the TV.

Risotto is always a bit of a blank canvas. You can add or simplify this recipe to your heart’s content.

We Recommend:

If you’re staying in Yarrow, you could nip to Daylesford to pick up some fresh ingredients from the farm shop


You could order a few choice items online. See below for some of our recommended Daylesford buys:

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Check out the collection of Beachspoke ‘Tried and Tested’ holiday dishes on Pinterest

Beachspoke guests will receive a 10% discount off treatments at the Haybarn Spa. Sign up to our newsletter for more information.