Green Veg & Pesto Risotto - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Green Veg & Pesto Risotto! A quick and easy dinner that is ready in under 30 minutes!
You can cook Green Veg & Pesto Risotto with 16 Ingredients and 7 steps. See the following guide!
Ingredients for Green Veg & Pesto Risotto:
- 1 tbsp olive oil.
- 1 white onion.
- 1/2 tsp mixed herbs.
- 150 g arborio rice.
- 1 Stock cube (I love Kallo mushroom).
- 700 ml boiling water.
- Green veg (see below).
- 75 g fresh pesto.
- Parmesan and pine nuts to serve.
- to taste Pepper.
- Green Veg - I used:.
- Sugar snap peas.
- Fine green beans.
- Tenderstem broccoli.
- Petit pois peas.
- Spinach.
Step by step how to cook Green Veg & Pesto Risotto:
- 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..
- Add the stock cube to 700ml boiling water and stir to dissolve..
- 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).
- 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..
- 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..
- Once the rice is cooked add the greens, frozen peas, pesto, and black pepper. Stir. The peas heat through really quickly!.
- Serve into bowls and garnish with Parmesan and pine nuts..