Summer Vegetable Risotto with Creamy Pesto
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recipe by Nicky's Kitchen Sanctuary https://kitchensanctuary.com/
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- Total Time
- 40mins
-
- Serves
- 3
-
- Calories
- 405
This Summer vegetable risotto is packed with delicious, fresh ingredients. A vegetarian recipe that even the meat eaters will love!
recipe updated 22 Apr 2021
Ingredients
-
- Onion
- 1
-
- Garlic clove
- 1
-
- Cherry tomatoes
- 8
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- Radish
- 2
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- Olive oil
- 1 tablespoon
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- Risotto rice
- 150 g
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- White wine
- 75 ml
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- Vegetable stock
- 600 ml
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- Asparagus
- 12
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- Sugar snap peas
- 75 g
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- Parmesan cheese
- 30 g
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- Lemon
- ½
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- Salt & pepper
- 1 pinch
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- Baby spinach
- 16 g
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- Crème fraîche
- 2 tablespoons
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- Pesto
- 2 teaspoons
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- Fresh parsley
- 5 sprigs
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- Black pepper
- as needed
Tools
-
Wooden spoon
-
Stove
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Frying pan
-
Serving plate
Step preview
- Add olive oil to a clean frying pan
- Heat - medium heat
- Add onion to the frying pan
- Cook until translucent - 5 min
- Add garlic clove to the frying pan
- Cook - 1 min
- Add risotto rice to the frying pan
- Stir until coated
- Add white wine to the frying pan
- Soak while stirring occasionally
- Add vegetable stock to the frying pan bit by bit while stirring occasionally
- Add asparagus and sugar snap peas to the frying pan
- Cook while stirring occasionally - 5 min
- Add parmesan cheese, lemon and salt & pepper to the frying pan
- Stir thoroughly and turn off heat
- Mix in baby spinach to the frying pan briefly
- Transfer content of frying pan to 3 serving plates
- Top with cherry tomatoes and radish
- Spoon crème fraîche into the serving plates
- Add pesto to the serving plates
- Garnish with fresh parsley
- Add black pepper to the serving plates