Green Four Veg Risotto
with Pesto
Instructions
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.
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.
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'.
4 Prep
Meanwhile, wash the spinach. Trim and roughly chop the asparagus.
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.
6 Serve
Finally, stir the pesto, cream cheese 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 686 · Prot 26 · Carbs 92 · Fat 24
Gluten-Free
Ingredients
Risotto, originally from Northern Italy, is made with arborio rice which is more starchy than most long grain varieties.
Cooking Time: 30 min
Cals 686 · Prot 26 · Carbs 92 · Fat 24
Gluten-Free
Instructions
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.
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.
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'.
4 Prep
Meanwhile, wash the spinach. Trim and roughly chop the asparagus.
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.
6 Serve
Finally, stir the pesto, cream cheese 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
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