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Recipe by Alessandra

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1. Heat some oil in a large saucepan over a medium heat. Add the onion, stir for 2 min. then add the rice and toast it, stirring constantly, for 1 min.
2. Add the wine and stir until evaporated. Add the artichoke, the celery and the courgette. Then add 1 ladleful of hot stock, stir until absorbed. Reduce the heat. Add the rest of stock a ladleful at time -stirring continously- until the rice is almost cooked and stock absorbed.
3. Meanwhile make the pesto: put the basil leaves, garlic, cheese and pine nuts to the processor, pulse adding enough oil to obtain a creamy sauce. Season with salt.
4. Before (5 min.) the rice is completely cooked stir the peas and the pesto through the risotto. Serve topped with basil leaves and, if liked, a grated of lemon peel.

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• Teula

  20 March 2008

  Teula commented on this recipe

  intend to try this one out while on my diet it is a free food.

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• L3E

  26 March 2008

  L3E commented on this recipe

  Looks and sounds delicious, healthy and a great meal during la primavera! I'll make it soon and report back. Ciao.

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• Alessandra

  27 March 2008

  Alessandra commented on this recipe

  Ciao Teula, ciao Lee, thanks for the confidence!! Test it, I'll wait for your comments :)

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• zippy chef!

  15 April 2008

  zippy chef! commented on this recipe

  Hi there What happened to the celery? It wasn´t included in the method although it was in the list of ingredients (just a small point) still tasted lovely

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• Alessandra

  17 April 2008

  Alessandra commented on this recipe

  Opppsss! Sorry! Goes with the artichoke and the courgette..

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• L3E

  06 July 2008

  L3E commented on this recipe

  I finally got round to making this today! It was very nice, but I think I screwed up the artichoke, having no idea how to peel and slice it.

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• Alessandra

  07 July 2008

  Alessandra commented on this recipe

  Oh it's very easy: just snap off the outer leaves until you get to the lighter and tender ones. Medium and large artichokes also have a hairy "choke" that needs to be removed, cut these artichokes in half and scoop out the "choke" with a spoon or a knife. When making cuts to artichokes either rub the portion with a lemon, or throw the pieces in acidulated water to keep the cuts from turning brown or black.

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Ingredients

• For the RISOTTO
• 150g italian Arborio rice (for risotto)
• 50g fresh peas, shelled
• 1 small courgette, diced
• 1 fresh artichoke, peeled and sliced
• 1 small onion, finely chopped
• 20g celery, finely chopped
• 1/2 l of hot vegetable stock
• 1/2 glass of dry white wine
• 1 organic lemon (optional)
• 3-4 tbsp of homemade pesto
• For the PESTO:
• 1 bunch of fresh basil leaves
• 1 garlic clove
• 1 tbsp of grated Parmigiano Reggiano cheese (Parmesan)
• 1-2 tbsp of pine nuts
• extra virgin olive oil

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Difficulty and servings

Serves 2

Preparation and cooking times

Ingredients

• For the RISOTTO
• 150g italian Arborio rice (for risotto)
• 50g fresh peas, shelled
• 1 small courgette, diced
• 1 fresh artichoke, peeled and sliced
• 1 small onion, finely chopped
• 20g celery, finely chopped
• 1/2 l of hot vegetable stock
• 1/2 glass of dry white wine
• 1 organic lemon (optional)
• 3-4 tbsp of homemade pesto
• For the PESTO:
• 1 bunch of fresh basil leaves
• 1 garlic clove
• 1 tbsp of grated Parmigiano Reggiano cheese (Parmesan)
• 1-2 tbsp of pine nuts
• extra virgin olive oil

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