Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, green veg & pesto risotto. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Green Veg & Pesto Risotto is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Green Veg & Pesto Risotto is something which I’ve loved my entire life.

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To begin with this particular recipe, we must first prepare a few components. You can have green veg & pesto risotto using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Green Veg & Pesto Risotto:

1. Make ready 1 tbsp olive oil
2. Prepare 1 white onion
3. Take 1/2 tsp mixed herbs
4. Get 150 g arborio rice
5. Get 1 Stock cube (I love Kallo mushroom)
6. Make ready 700 ml boiling water
7. Prepare Green veg (see below)
8. Take 75 g fresh pesto
9. Get Parmesan and pine nuts to serve
10. Get to taste Pepper
11. Prepare Green Veg - I used:
12. Take Sugar snap peas
13. Get Fine green beans
14. Take Tenderstem broccoli
15. Get Petit pois peas
16. Make ready Spinach

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Instructions to make Green Veg & Pesto Risotto:

1. Boil the kettle. Dice the onion. Add the oil and onion to a large pan and soften the onion for 5 mins on a low heat. Add a punch of dried mixed herbs and stir.
2. Add the stock cube to 700ml boiling water and stir to dissolve.
3. Add the rice to the pan and stir to coat the rice in the oil. Stir until the rice is translucent. (Approx 2-3 mins)
4. Add a small amount of stock. Stir. Repeat this, slowly adding water and stirring until the rice is cooked (approx 20-30 mins). Keep the pan on a low heat so it absorbs the stock slowly.
5. Meanwhile, boil your greens (not the peas) for 5-10 mins so they cook but are still crunchy. You can use any greens you have in your fridge. You want approximately 2 large handfuls of greens per person. Once cooked, drain and set to the side.
6. Once the rice is cooked add the greens, frozen peas, pesto, and black pepper. Stir. The peas heat through really quickly!
7. Serve into bowls and garnish with Parmesan and pine nuts.

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