Green Veg & Pesto Risotto
Green Veg & Pesto Risotto

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, green veg & pesto risotto. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Green Veg & Pesto Risotto is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Green Veg & Pesto Risotto is something that I’ve loved my entire life. They are nice and they look fantastic.

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

The ingredients needed to make Green Veg & Pesto Risotto:
  1. Get 1 tbsp olive oil
  2. Make ready 1 white onion
  3. Take 1/2 tsp mixed herbs
  4. Prepare 150 g arborio rice
  5. Get 1 Stock cube (I love Kallo mushroom)
  6. Prepare 700 ml boiling water
  7. Get Green veg (see below)
  8. Prepare 75 g fresh pesto
  9. Get Parmesan and pine nuts to serve
  10. Take to taste Pepper
  11. Take Green Veg - I used:
  12. Prepare Sugar snap peas
  13. Take Fine green beans
  14. Make ready Tenderstem broccoli
  15. Get Petit pois peas
  16. Prepare 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 it up for this exceptional food green veg & pesto risotto recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!