Courgette & broad bean risotto with basil pesto

Name: Courgette & broad bean risotto with basil pesto
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: European, Italian, Mediterranean
Ingredients: 3 tbsp olive oil; 1 tsp butter; 2 medium courgettes (about 350g), cut into 1-2cm dice; pinch of chilli flakes or pul biber; pinch of grated nutmeg; 2 spring onions , finely sliced; ½ lemon , zested; 150g risotto rice; 75ml dry white wine or vermouth; 750g warm vegetable or chicken stock; 80g broad beans , blanched and peeled; courgette flowers , stamen removed and petals torn (optional); 20g parmesan or vegetarian alternative, grated, plus extra to serve; 1 garlic clove; 1 tbsp toasted pine nuts; large handful of basil leaves , plus extra to serve; handful of mint leaves; 1 tbsp olive oil; 1 tbsp grated parmesan or vegetarian alternative