Vibrant green risotto with spinach and pea pesto | Spekko Rice
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Vibrant green risotto with spinach and pea pesto

Vibrant green risotto with spinach and pea pesto

  • Serves: 4
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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    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


    1. 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.
    2. To make the risotto, heat the oil in a pot over medium heat. Add the onion and sauté for 8 – 10 minutes until translucent.
    3. Add the garlic – cook for 1 minute, then add the rice. Stir to cover the rice in oil.
    4. Add the wine and cook for a minute more.
    5. 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.
    6. Stir in the Parmesan cheese.
    7. Mix in the peas and 1 cup of the pesto. Cook for another minute, then add the lemon juice, olive oil, salt and pepper.
    8. Serve garnished with Parmesan cheese, pea shoots and edible flowers.

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