Pesto-Risotto Rice

Name: Pesto-Risotto Rice
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup risotto rice; 100 g button mushrooms; 1 onion chopped; 1-2 baby tomatoes; 50 g green olives; 50 g black olives; Grated cheese; 10-12 basil leaves; 4-5 cloves garlic; 1 tbsp olive oil; 1 tsp salt; 50 g parmesan cheese; 50 g walnut/cashew nut/ground nut instead of pine nuts

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Ingredients

35mts

2 servings

1 cuprisotto rice
100 gbutton mushrooms
1onion chopped
1-2baby tomatoes
50 ggreen olives
50 gblack olives
Grated cheese
For basil pesto
10-12basil leaves
4-5 clovesgarlic
1 tbspolive oil
1 tspsalt
50 gparmesan cheese
50 gwalnut/cashew nut/ground nut instead of pine nuts

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Steps

35mts

1

In a jar, take basil leaves, cashew nuts, garlic,olive oil, salt and cheese blend well. In my jar i have used old basil pesto as well
2

Now in a pan add 1tbsp oil, add onions and saute for 5mts. Add risotto rice and water. Now after 5 mts add pesto sauce. Add salt and cheese and cook for 5 mts more
3

My vegeatables were tinned so i didnt add them while cooking. After off the flame add vegetables. In a serving plate, add vegetables and grated cheese. Garnish with baby tomatoes