Instructions to Serving Yummy Green Veg & Pesto Risotto

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Below are the ingridients that are needed to make a delicious Green Veg & Pesto Risotto:

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

Done with the ingridients? Below are the steps on cooking 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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