Vibrant green risotto with spinach and pea pesto
(1 votes, average: 2.00 out of 5)
Loading... Ingredients
Pea & spinach pesto
3 tbsp pine nuts toasted
1/2 cup hazelnuts
160g spinach
2 cups peas defrosted
3 tbsp parmesan
1 clove garlic
Juice 1/2 lemon
2 tbsp olive oil
Salt & Pepper (to taste)
Risotto ingredients
250g Spekko Long Grain Parboiled Rice
2 tbsp olive oil
2 onions chopped roughly
4 cloves garlic sliced
3 tbsp white wine
4 Cups veg stock
1/2 cup parmesan (grated)
salt & pepper (to taste)
3 cups frozen peas
1 cup spinach pesto
Add to the risotto:
Juice 1/2 lemon
Big handful mint
2 tbsp olive oil
Big pinch sea salt
Garnish:
Parmesan
Pea shoots
Edible flowers
Method
- Add all the ingredients to a food processor or blender to blitz to desired consistency.
- Add the oil to a large pan (with a lid) on a low to medium heat then add in the chopped onions. Fry for 8-10 minutes until soft and translucent.
- Next add the garlic and fry for a minute then add Spekko Long Grain Parboiled Rice
- and stir for a minute then add in the wine. Stir to combine thoroughly.
- Add 1 cup at a time of stock until all the liquid is absorbed. Add the parmesan.
- In a separate pot boil the peas for 5 mins, drain and add to the risotto.
- Stir in 1 cup of pesto. Cook for a minute then add the lemon juice, mint, olive oil, salt and pepper.
- Garnish with parmesan, pea shoots and edible flowers.
Pesto
Risotto
