Walnut and pesto risotto recipe

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 578 calories / serving
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Make up a 1 litre of stock with a vegetable stock cube. Gently heat the oil in a large frying pan and stir through the rice until it becomes slightly translucent. Pour over a ladle of stock and gently simmer until the stock evaporates. Gradually add to the rice a ladle at a time stirring frequently. This will take between 20-25 minutes.

Meanwhile boil the beans for 3 minutes then drain. And toast the walnuts in a frying pan for a minute until lightly browned. Once the rice is tender stir through the pesto, beans, walnuts and half the parmesan. Scatter the remaining parmesan over the top to serve.

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  • Ingredients

  • 1tbsp olive oil
  • 100g (4oz) walnut halves
  • 2-3tbsp pesto
  • 300g arborio rice
  • 200g (7oz) green beans
  • 50g parmesan, grated
  • 1 vegetable stock cube
  • Energy 2420kj 578kcal 29%
  • Fat 29g 41%
  • Saturates 6g 28%
  • Sugars 3g 3%
  • Salt 2.8g 46%

of the reference intake
Carbohydrate 68g Protein 15g Fibre 4.3g


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