Vibrant green risotto with spinach and pea pesto
(3 votes, average: 4.00 out of 5)
Loading... Ingredients
For the pea & spinach pesto
3 tbsp pine nuts, toasted
1/2 cup hazelnuts
160 g spinach
2 cups frozen peas, defrosted
3 tbsp grated Parmesan cheese
1 garlic clove
juice of 1/2 lemon
2 tbsp olive oil
salt & pepper to taste
For the risotto
2 tbsp olive oil
250 g Spekko Long Grain Parboiled Rice
2 onions, roughly chopped
4 garlic cloves, sliced
3 tbsp white wine
4 cups hot vegetable stock
1/2 cup grated Parmesan cheese
salt & pepper to taste
3 cups frozen peas, blanched
juice of 1/2 lemon
big handful of fresh mint
2 tbsp olive oil
Big pinch of sea salt
To garnish
grated Parmesan cheese
pea shoots
edible flowers
Method
- To make the pesto, mix the pine nuts, hazelnuts, spinach, peas, Parmesan cheese, garlic, lemon juice, olive oil and salt & pepper in the bowl of a food processor. Blend to the desired consistency.
- To make the risotto, heat the oil in a pot over medium heat. Add the onion and sauté for 8 – 10 minutes until translucent.
- Add the garlic – cook for 1 minute, then add the rice. Stir to cover the rice in oil.
- Add the wine and cook for a minute more.
- Start by adding 1 cup of the stock at a time, stirring until the liquid is absorbed. Repeat until all the stock is used up.
- Stir in the Parmesan cheese.
- Mix in the peas and 1 cup of the pesto. Cook for another minute, then add the lemon juice, olive oil, salt and pepper.
- Serve garnished with Parmesan cheese, pea shoots and edible flowers.