Pea and pesto risotto recipe

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  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 485 calories / serving
  • Healthy
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Pea and pesto risotto HERO

Heat the oil in a large saucepan and fry the onion until softened, but not browned. Add rice and stir until coated with oil.

Gradually add the hot stock, a cupful at a time, stirring, until the liquid has been absorbed. Add the peas just before the end of cooking and heat through.

Just before serving, stir in the pesto sauce and then serve with a few shavings of Parmesan and basil leaves.

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  • Ingredients

  • 1tbsp olive oil
  • 1 small onion, diced
  • 375g (12oz) risotto rice
  • 1½ litres hot vegetable stock
  • 100g (3½oz) frozen garden peas or petit pois
  • 4tbsp pesto sauce
  • a little grated Parmesan
  • few basil leaves, to serve
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  • Calories
    485
    24%
  • Sugar
    2g
    2%
  • Fat
    12g
    17%
  • Saturates
    0.5g
    3%
  • Salt
    0.5g
    8%
of an adult's Reference Intake daily amount.
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