Green Four Veg Risotto

with Pesto

photo
family-friendly
Share!
family-friendly
Share!

Instructions

photo

1 Prep

Peel and finely chop the onion. Peel and crush the garlic. Grate the zucchini. Boil the measured water and dissolve the stock cube in it. 

photo

2 Cook onion

Heat a large non-stick pan over a medium-low heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and cook for 6-7 min or until softened. 

photo

3 Add rice

Once softened, add the Arborio rice, zucchini and garlic. Cook for 1 min further, stirring to coat the grains in oil. Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente'. 

photo

4 Prep

Meanwhile, wash the spinach. Trim and roughly chop the asparagus

photo

5 Add

Once the rice grains are 'al dente', add the peas, asparagus and baby spinach. Cook for 3 min further or until the asparagus is tender and the spinach is wilted. 

photo

6 Serve

Finally, stir the pesto and Grana padano through the risotto. Divide among shallow bowls, drizzle with good olive oil (optional) and finish with a generous grind of black pepper.

Tips for fussy eaters

Customise the vegetables you add to the risotto!

Pro tip

Like pasta, risotto is traditionally served 'al dente'. If you prefer a softer finish, cook the risotto for 5-10 min longer.

Risotto, originally from Northern Italy, is made with arborio rice which is more starchy than most long grain varieties.

Cooking Time: 30 min

Cals 610 · Prot 27 · Carbs 90 · Fat 17

Gluten-Free

Ingredients

Number of people

White onion 1 Piece
Garlic cloves 2 Pieces
Zucchini small 1 Piece
Water 600 ML
Vegetable stock cube 1 Piece
Olive oil 1 Tbsp
Salt 0.5 Tsp
Arborio rice 160 Grams
Baby spinach 90 Grams
Green asparagus, thin 250 Grams
Green peas 100 Grams
Green pesto 50 Grams
Grana padano, grated 60 Grams
Black pepper 0.5 Tsp

Risotto, originally from Northern Italy, is made with arborio rice which is more starchy than most long grain varieties.

Cooking Time: 30 min

Cals 610 · Prot 27 · Carbs 90 · Fat 17

Gluten-Free

Instructions

photo

1 Prep

Peel and finely chop the onion. Peel and crush the garlic. Grate the zucchini. Boil the measured water and dissolve the stock cube in it. 

photo

2 Cook onion

Heat a large non-stick pan over a medium-low heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and cook for 6-7 min or until softened. 

photo

3 Add rice

Once softened, add the Arborio rice, zucchini and garlic. Cook for 1 min further, stirring to coat the grains in oil. Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente'. 

photo

4 Prep

Meanwhile, wash the spinach. Trim and roughly chop the asparagus

photo

5 Add

Once the rice grains are 'al dente', add the peas, asparagus and baby spinach. Cook for 3 min further or until the asparagus is tender and the spinach is wilted. 

photo

6 Serve

Finally, stir the pesto and Grana padano through the risotto. Divide among shallow bowls, drizzle with good olive oil (optional) and finish with a generous grind of black pepper.

Tips for fussy eaters

Customise the vegetables you add to the risotto!

Pro tip

Like pasta, risotto is traditionally served 'al dente'. If you prefer a softer finish, cook the risotto for 5-10 min longer.

Ingredients

Number of people

White onion 1 Piece
Garlic cloves 2 Pieces
Zucchini small 1 Piece
Water 600 ML
Vegetable stock cube 1 Piece
Olive oil 1 Tbsp
Salt 0.5 Tsp
Arborio rice 160 Grams
Baby spinach 90 Grams
Green asparagus, thin 250 Grams
Green peas 100 Grams
Green pesto 50 Grams
Grana padano, grated 60 Grams
Black pepper 0.5 Tsp
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...