Green Veg & Pesto Risotto
Green Veg & Pesto Risotto

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, green veg & pesto risotto. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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

To begin with this recipe, we have to first prepare a few ingredients. 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. Take 1 tbsp olive oil
  2. Take 1 white onion
  3. Prepare 1/2 tsp mixed herbs
  4. Get 150 g arborio rice
  5. Get 1 Stock cube (I love Kallo mushroom)
  6. Take 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. Prepare to taste Pepper
  11. Take Green Veg - I used:
  12. Make ready Sugar snap peas
  13. Prepare Fine green beans
  14. Make ready Tenderstem broccoli
  15. Make ready Petit pois peas
  16. Make ready 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’s going to wrap it up with this special food green veg & pesto risotto recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!