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We hope you got insight from reading it, now let’s go back to green veg & pesto risotto recipe. You can have green veg & pesto risotto using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to prepare Green Veg & Pesto Risotto:
- Use 1 tbsp olive oil
- Take 1 white onion
- Use 1/2 tsp mixed herbs
- Provide 150 g arborio rice
- Get 1 Stock cube (I love Kallo mushroom)
- Provide 700 ml boiling water
- Take Green veg (see below)
- You need 75 g fresh pesto
- Use Parmesan and pine nuts to serve
- Provide to taste Pepper
- Prepare Green Veg - I used:
- Prepare Sugar snap peas
- Prepare Fine green beans
- Get Tenderstem broccoli
- Use Petit pois peas
- Provide Spinach
Instructions to make Green Veg & Pesto Risotto:
- Boil the kettle. Dice the onion. Add the oil and onion to a large pan and soften the onion for 5 mins on a low heat. Add a punch of dried mixed herbs and stir.
- Add the stock cube to 700ml boiling water and stir to dissolve.
- Add the rice to the pan and stir to coat the rice in the oil. Stir until the rice is translucent. (Approx 2-3 mins)
- Add a small amount of stock. Stir. Repeat this, slowly adding water and stirring until the rice is cooked (approx 20-30 mins). Keep the pan on a low heat so it absorbs the stock slowly.
- Meanwhile, boil your greens (not the peas) for 5-10 mins so they cook but are still crunchy. You can use any greens you have in your fridge. You want approximately 2 large handfuls of greens per person. Once cooked, drain and set to the side.
- Once the rice is cooked add the greens, frozen peas, pesto, and black pepper. Stir. The peas heat through really quickly!
- Serve into bowls and garnish with Parmesan and pine nuts.
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