Pea and pesto risotto

Pea and pesto risotto recipe

214 ratings

See method

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

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

Each serving contains

  • Energy

    2280kj
    545kcal
    27%
  • 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

Method

  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 peas just 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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