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Ingredients

For the RISOTTO

  • 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

Method

  • STEP 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.
  • STEP 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.
  • STEP 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.
  • STEP 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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