Practical Way to Cooking Appetizing Green Veg & Pesto Risotto

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To cook an unforgettable Green Veg & Pesto Risotto, below are the components needed:

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

After preparing the materials, now you are ready to prepare your appetizing Green Veg & Pesto Risotto by following the instructions below:

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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Recipe : Green Veg & Pesto Risotto

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Simple tips to make Green Veg & Pesto Risotto

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