Category: Meals in minutes, Meat Free Monday, Mid Week Meals
Cuisine: Italian
Cooking Method: One Pot Dish
Yields:
4 Servings
Difficulty: Medium
Prep Time: 10 Mins
Cook Time:
35 Mins
Total Time:
45 Mins
Risotto & pesto – the flavour combination is fantastic!
Ingredients
Adjust Servings
-
For the pesto
- For the risotto
Instructions
- To make the pesto, put the basil, parmesan, garlic and pine nuts into a food processor and season well. Whiz together and with the motor still running, pour the oil in until the pesto thickens, season to taste.
- To make the risotto, heat the stock in a pan. Put the olive oil and butter into another pan and add the onion, garlic and celery. Cook very slowly on a low heat for 15 minutes.
- When the vegetables are softened, add the rice and turn up the heat.
- When the rice is slightly translucent add the wine and keep stirring until it has cooked into the rice.
- Add the first ladle of stock and reduce the heat to a simmer. Keep adding the ladlefuls of stock gradually allowing each ladleful to be absorbed before adding the next. This should take around 15 minutes. Season to taste.
- Remove from the heat and add the butter and parmesan, stir well. Place the lid on the pan and allow to rest for 2 minutes.
- Serve the risotto and top with a dollop of pesto and a sprinkling of pine nuts & Parmesan. Enjoy!