Green Risotto with pesto

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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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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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