Vishal’s pesto risotto

Name: Vishal’s pesto risotto
Yield: 4 servings
Cuisine: British
Ingredients: 400 g arborio rice; 1 medium onion finely chopped; 2 cloves garlic; 150-200 ml white wine (1.5 glasses approx); 1 nob of butter (more the merrier); Full jar of store bought pesto but ideally the equivalent of homemade fresh pesto; 100 g parmesan cheese; 6 vegetable stock cubes; 1 litre water

anujsakhuja @anujsakhuja

Vishal’s pesto risotto

anujsakhuja @anujsakhuja

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Ingredients

4 servings

400 garborio rice
1medium onion finely chopped
2 clovesgarlic
150-200 mlwhite wine (1.5 glasses approx)
1nob of butter (more the merrier)
Full jar of store bought pesto but ideally the equivalent of homemade fresh pesto
100 gparmesan cheese
6vegetable stock cubes
1 litrewater
Olives or sun dried tomatoes to taste

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Steps

1

Chop onion and garlic fine
2

On low heat, add butter and cook onion and garlic for 5-10 mins until they are soft but move to next step before they change colour
3

Mix 1 litre of water with all 6 veggie stocks and dissolve well
4

Add the rice and mix with the paste. Turn heat to high and fry for 1 minute until the rice starts turning translucent
5

Turn down to medium heat and add white wine and leave for 1-2 minutes until harsh alcohol smell goes away
6

Add stock until all the rice is covered to the top by the stock. This will not require the entire stock quantity at this point so leave the rest out. Start adding little salt.
7

Cook rice in stock while stirring constantly. This will take 15-25 minutes. If the rice is not cooked through when stock evaporated then add little by little more until it cools
8

Once rice cooked through, remove from heat and add another nob of butter, the pesto and the parmesan cheese. Pesto and parmesan cheese can be added little at a time to enable better mixing. Picture is with fresh pesto
9

Add salt to taste, as well as additional seasoning if desired