Pea & mint risotto with pesto sauce
This quick and easy dish will put a smile on your face and leave a warm glow in your belly. The nutty rice soaks up the wine & stock to leave a velvety finish complimented perfectly by the peas and mint. Take it to another level by adding roast squash and bacon lardons. To finish the whole dish dress with home made pesto – you’ll love it!
Check out the video showing how it is cooked.
Servings: people
Ingredients
- Fresh Pesto
- 2 cloves garlic
- 40 grams pine kernels toasted
- 30 grams basil leaves
- 40 ml olive oil 3 tablespoons
- 50 grams Parmesan cheese freshly grated
- Salt & Pepper
- Risotto
- 1 whole Onion chopped
- 2 cloves garlic
- 200 grams Arborio Rice or other short grain
- 1 stock cubes chicken stock 250ml
- 15 grams Fresh Mint chopped
- 150 grams Peas fresh or frozen
- 125 ml White wine
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Prep Time: 10
Cook Time: 20 minutes
Fresh Pesto (you can make this in advance)
- We'll be using a food processor to make the pesto. Put the garlic, pine nuts and some salt in there and process briefly.
- Add the basil leaves (but keep some for the presentation) and blend to a green paste.
- While processing, gradually add the olive oil and finally add the Parmesan cheese.
Risotto
- Saute onion in olive oil for 2 minutes. Then add rice. Make sure it is all coated in the olive oil. If you are using wine, add now, then stock in stages, stirring continuously.
- The rice will soak up the liquid and takes about 15-20 minutes to cook. It should still have a little bite in it and be creamy.
- Add peas and mint, stirring everything together. Season with salt & pepper.
- Serve each portion with a dollop of pesto on top.
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Sounds like a delicious recipe! I wish your site layout would list equipment separately, specifically telling whether you are cooking on the stovetop, in a pot or skillet, what size, and whether using the oven at all.