Green Risotto with pesto

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.