Green Four Veg Risotto

with Pesto
Risotto, originally from Northern Italy, is made with arborio rice which is more starchy than most long grain varieties.
1,073 Reviews
Cals 658 · Prot 25 · Carbs 95 · Fat 17
Vegetarian
Family Friendly
Try Hello Chef Now
30 min
Green Four Veg Risotto with Pesto
Risotto, originally from Northern Italy, is made with arborio rice which is more starchy than most long grain varieties.
1,073 Reviews
Cals 658 · Prot 25 · Carbs 95 · Fat 17
Vegetarian
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
White onion
1 Piece
Garlic cloves
2 Piece
Small zucchini
1 Piece
Water
600 ML
Vegetable stock cube 15*
1 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Arborio rice
160 Grams
Baby spinach
60 Grams
Thin asparagus
250 Grams
Green peas
100 Grams
Green pesto 2*4*
50 Grams
Cream cheese 4*
20 Grams
Grana padano 4*5*
60 Grams
Black pepper
0.5 Tsp

Allergens

*15 Celery, *2 Tree Nuts, *4 Milk, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2741 / 658
Fats (g) 17.1
of which saturated (g) 9
Carbohydrates (g) 95
of which sugars (g) 9.5
Fibers (g) 7.4
Proteins (g) 25.4
Salt (g) 1.6
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

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

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.
Add rice

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'.
Prep

4 Prep

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

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

6 Serve

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