Pesto Risotto


Serves 2

1 tbsp. Olive oil

1 small white onion

75g risotto rice

50ml White wine (optional)

200ml Vegetable stock

100g peas

100g Broad Beans

A large handful of spinach

approximately 12 basil leaves

2tbsp parmesan cheese

1 tbsp. Toasted Pine Nuts

Salt & Pepper to taste.


Finely Chop onions, put olive oil in frying pan on a medium heat, add onions and fry until translucent, add chopped garlic cook gently for a further minute.

 Add rice to the onions and garlic, cook until the rice is covered in the oil and it changes colour slightly,

 Start adding the stock, ladle by ladle, allow the liquid to absorb before adding more liquid, keep stirring and adding liquid until almost cooked.

Whilst he rice is cooking, par boil the broad beans and peas. Place peas, beans, spinach and basil in a blender and blitz until roughly chopped.

 Add salt and pepper to taste

Then add the blitzed up vegetables and continue to stir, if the mixture becomes a bit stiff add more stock.

 Stir round until well combined.

Add parmesan cheese, taste and add more seasoning if required.