Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, green veg & pesto risotto. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Green Veg & Pesto Risotto is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Green Veg & Pesto Risotto is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have green veg & pesto risotto using 16 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Green Veg & Pesto Risotto:

1. Take 1 tbsp olive oil
2. Take 1 white onion
3. Make ready 1/2 tsp mixed herbs
4. Make ready 150 g arborio rice
5. Take 1 Stock cube (I love Kallo mushroom)
6. Take 700 ml boiling water
7. Make ready Green veg (see below)
8. Make ready 75 g fresh pesto
9. Take Parmesan and pine nuts to serve
10. Take to taste Pepper
11. Take Green Veg - I used:
12. Take Sugar snap peas
13. Make ready Fine green beans
14. Make ready Tenderstem broccoli
15. Get Petit pois peas
16. Get Spinach

Studies identify green vegetables as a powerhouse of nutrients. No wonder they are an indispensable part of a healthy diet. Whether it is to lower weight or keep dreaded diseases at bay, one can certainly rely on these vegetables. Making a salad from green vegetables is the simplest way to include them.

Steps to make Green Veg & Pesto Risotto:

1. Boil the kettle. Dice the onion. Add the oil and onion to a large pan and soften the onion for 5 mins on a low heat. Add a punch of dried mixed herbs and stir.
   1. Add the stock cube to 700ml boiling water and stir to dissolve.
2. Add the rice to the pan and stir to coat the rice in the oil. Stir until the rice is translucent. (Approx 2-3 mins)
3. Add a small amount of stock. Stir. Repeat this, slowly adding water and stirring until the rice is cooked (approx 20-30 mins). Keep the pan on a low heat so it absorbs the stock slowly.
4. Meanwhile, boil your greens (not the peas) for 5-10 mins so they cook but are still crunchy. You can use any greens you have in your fridge. You want approximately 2 large handfuls of greens per person. Once cooked, drain and set to the side.
5. Once the rice is cooked add the greens, frozen peas, pesto, and black pepper. Stir. The peas heat through really quickly!
6. Serve into bowls and garnish with Parmesan and pine nuts.

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So that’s going to wrap it up for this special food green veg & pesto risotto recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!