Green Veg & Pesto Risotto
Green Veg & Pesto Risotto

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, green veg & pesto risotto. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Green Veg & Pesto Risotto is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Green Veg & Pesto Risotto is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. 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. Get 1 white onion
  3. Get 1/2 tsp mixed herbs
  4. Prepare 150 g arborio rice
  5. Prepare 1 Stock cube (I love Kallo mushroom)
  6. Prepare 700 ml boiling water
  7. Get Green veg (see below)
  8. Get 75 g fresh pesto
  9. Take Parmesan and pine nuts to serve
  10. Get to taste Pepper
  11. Get Green Veg - I used:
  12. Prepare Sugar snap peas
  13. Get Fine green beans
  14. Make ready Tenderstem broccoli
  15. Get Petit pois peas
  16. Prepare Spinach
Steps 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 is going to wrap it up for this exceptional food green veg & pesto risotto recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!