Green Veg & Pesto Risotto

Name: Green Veg & Pesto Risotto
Yield: Serves 2 servings
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 white onion; 1/2 tsp mixed herbs; 150 g arborio rice; 1 Stock cube (I love Kallo mushroom); 700 ml boiling water; Green veg (see below); 75 g fresh pesto; Parmesan and pine nuts to serve; to taste Pepper; Sugar snap peas; Fine green beans; Tenderstem broccoli; Petit pois peas; Spinach

Emma @cook_16082990

A healthy, naturally gluten free, and very tasty risotto!

Emma @cook_16082990

A healthy, naturally gluten free, and very tasty risotto!

Saved

Ingredients

Serves 2 servings

1 tbspolive oil
1white onion
1/2 tspmixed herbs
150 garborio rice
1Stock cube (I love Kallo mushroom)
700 mlboiling water
Green veg (see below)
75 gfresh pesto
Parmesan and pine nuts to serve
to tastePepper
Green Veg - I used:
Sugar snap peas
Fine green beans
Tenderstem broccoli
Petit pois peas
Spinach

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Steps

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.