Green Veg & Pesto Risotto

How to Making Recipes Green Veg & Pesto Risotto using 16 ingredients and 7 steps

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You can cook Green Veg & Pesto Risotto using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients cook Green Veg & Pesto Risotto

1. Prepare 1 tbsp olive oil.
2. It's 1 white onion.
3. It's 1/2 tsp mixed herbs.
4. Prepare 150 g arborio rice.
5. You need 1 Stock cube (I love Kallo mushroom).
6. You need 700 ml boiling water.
7. Prepare Green veg (see below).
8. It's 75 g fresh pesto.
9. Prepare Parmesan and pine nuts to serve.
10. You need to taste Pepper.
11. It's Green Veg - I used:.
12. It's Sugar snap peas.
13. Prepare Fine green beans.
14. You need Tenderstem broccoli.
15. It's Petit pois peas.
16. Prepare Spinach.

Green Veg & Pesto Risotto instructions

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..

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