Green Risotto with pesto
Member recipe

Green Risotto with pesto

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Servings

Serves 2

The green side of risotto...with a tasty pesto stroke!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.

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

Method

    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.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
alessandra75's picture

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.

quierounvaquero's picture

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.

alessandra75's picture

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

victoriazippy's picture

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

alessandra75's picture

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

quierounvaquero's picture

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

patsears's picture

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

Questions

Tips