1) Boil the vegetable broth in a casserole, reduce the flame to the minimum and put in the asparagus, carrots and beans. Cook until vegetables result tender. Drain and put them in a bowl. Keep the broth warm.
2) Meanwhile prepare the risotto: bake leeks in a pan with oil for 2 minutes. Add the rice, mix and toast it until it absorbs all the oil. Then drip a spoon of broth and continue in this way until the rice is soft and creamy, for about 20 minutes.
3) Three minutes before the end of the preparation, add pesto, mix and add also vegetables, cover and let meld everything for 2-3 minutes. Serve with a dusting of pistachios’ s grain.