Green Veg & Pesto Risotto
Green Veg & Pesto Risotto

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, green veg & pesto risotto. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Green Veg & Pesto Risotto is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Green Veg & Pesto Risotto is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook green veg & pesto risotto using 16 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Green Veg & Pesto Risotto:
  1. Make ready 1 tbsp olive oil
  2. Prepare 1 white onion
  3. Get 1/2 tsp mixed herbs
  4. Prepare 150 g arborio rice
  5. Take 1 Stock cube (I love Kallo mushroom)
  6. Prepare 700 ml boiling water
  7. Make ready Green veg (see below)
  8. Get 75 g fresh pesto
  9. Take Parmesan and pine nuts to serve
  10. Prepare to taste Pepper
  11. Make ready Green Veg - I used:
  12. Take Sugar snap peas
  13. Get Fine green beans
  14. Prepare Tenderstem broccoli
  15. Get Petit pois peas
  16. Get Spinach
Instructions to make Green Veg & Pesto Risotto:
  1. 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.
  2. Add the stock cube to 700ml boiling water and stir to dissolve.
  3. 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)
  4. 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.
  5. 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.
  6. Once the rice is cooked add the greens, frozen peas, pesto, and black pepper. Stir. The peas heat through really quickly!
  7. Serve into bowls and garnish with Parmesan and pine nuts.

So that’s going to wrap this up for this exceptional food green veg & pesto risotto recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!