Pesto, pea & bean risotto
The art of risotto making can be almost mystical if you believe some cooks, but here's a recipe that anyone can follow successfully
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 20 mins
Vegetarian
- Melt a knob of butter with a dash of olive oil in a wide, shallow pan and add the onion. Cook until softened, but don't brown. Meanwhile, blanch the veg in the stock for 3-4 minutes and remove, put in a bowl and add a small knob of butter. Tip the rice in with the onion and stir for a minute until it starts to look translucent. Add the wine and stir until it evaporates. Pour in stock to just cover the rice and gently simmer, stirring now and again. as the stock evaporates and the rice swells, add more stock and stir intermittently until all the stock is used; this will take about 15-17 minutes, or until the rice is just tender.
- Once the rice is cooked but still retains a hint of bite, beat in a knob of butter until the risotto is creamy then stir in the pesto. Reheat the veg if you need to. Spoon the veg over the risotto and finish with basil leaves and Parmesan.
Three variations using the same base
1. After beating in the butter, add soft chunks of butternut squash, a swirl of mascarpone and top with crisp fried sage leaves. 2. Add a pinch of saffron to the stock before you start. Stir in a splosh of double cream and top with fat, peeled prawns fried in garlic and parsley. 3. Stir grated courgette through the just-finished risotto and then top with shards of grilled prosciutto and chopped chives.
PER SERVING
414 kcalories, protein 10.5g, carbohydrate 67.1g, fat 12.5 g, saturated fat 4.7g, fibre 4g, salt 2.27 g
Recipe from olive magazine, June 2011.
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http://www.bbcgoodfood.com/recipes/1354636/
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Ingredients
- butter
- olive oil
- 1 onion , peeled and finely chopped (not a red one)
- 200g in total, peas , broad beans and green beans , cut into small lengths
- 800ml vegetable stock , at simmering point
- 300g carnaroli rice
- 100ml white wine
- 2-3 tbsp pesto
- handful basil leaves
- Parmesan , grated, to serve
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A quick and easy way to make fruity and refreshing ice cream for hot summer days
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ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 20 mins
Vegetarian
Ingredients
- butter
- olive oil
- 1 onion , peeled and finely chopped (not a red one)
- 200g in total, peas , broad beans and green beans , cut into small lengths
- 800ml vegetable stock , at simmering point
- 300g carnaroli rice
- 100ml white wine
- 2-3 tbsp pesto
- handful basil leaves
- Parmesan , grated, to serve
PER SERVING
414 kcalories, protein 10.5g, carbohydrate 67.1g, fat 12.5 g, saturated fat 4.7g, fibre 4g, salt 2.27 g
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18 May 2011
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