Find a recipe for OMS friendly pesto here.
Pea and Pesto Risotto
Main Meal
A fresh and vibrant risotto, topped with rocket pesto, see recipe below. Peas are full of nutrients so make this meal even tastier!
Ingredients List for people
Units:
- 1 onion finely chopped
- 2 garlic cloves crushed
- 300 g peas
- 1.7 litres vegetable stock
- 350 g risotto rice
- 200 ml white wine optional
Instructions
- Heat a large saucepan on a low heat and then dry fry the onion until it has browned slightly. If it starts to stick, add a little water.
- Add the crushed garlic and cook for a further 2 minutes.
- Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely pureed.
- Stir the rice into the onion and then pour in the wine (if using, if not add a ladleful of stock).
- Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency. This can take around 30 minutes.
- Stir in the pureed peas, remaining peas and some seasoning.
- When serving, top for a spoonful of pesto, recipe below.
Add comment
Related Recipes
