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Pea and pesto risotto recipe

Pea and pesto risotto recipe

248 ratings

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  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 545 calories / serving
  • Healthy


  • 1 tbsp olive oil
  • 1 small onion, diced
  • 375g risotto rice
  • 1½ litres hot vegetable stock
  • 100g frozen garden peas or petit pois
  • 4tbsp pesto sauce
  • a little grated Parmesan
  • few basil leaves, to serve

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    1g 5%
  • Sugars

    2g 2%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 79.2g Protein 14.6g Fibre 1.8g


  1. Heat the oil in a large saucepan and fry the onion until softened, but not browned. Add rice and stir until coated with oil.
  2. Gradually add the hot stock, a cupful at a time, stirring, until the liquid has been absorbed. Add the peasjust before the end of cooking and heat through.
  3. Just before serving, stir in the pesto sauce and then serve with a few shavings of Parmesan and basil leaves.

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