Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Pea and pesto risotto recipe

Pea and pesto risotto recipe

237 ratings

See method

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

Ingredients

  • 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

    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 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.

See more Half Hour Heroes Recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus