Vibrant green risotto with spinach and pea pesto | Spekko Rice
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Vibrant green risotto with spinach and pea pesto

Vibrant green risotto with spinach and pea pesto

  • Serves: 1
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    Pea & spinach pesto
    3 tbsp pine nuts toasted
    1/2 cup hazelnuts
    160g spinach
    2 cups peas defrosted
    3 tbsp parmesan
    1 clove garlic
    Juice 1/2 lemon
    2 tbsp olive oil
    Salt & Pepper (to taste)

    Risotto ingredients
    250g Spekko Long Grain Parboiled Rice
    2 tbsp olive oil
    2 onions chopped roughly
    4 cloves garlic sliced
    3 tbsp white wine
    4 Cups veg stock
    1/2 cup parmesan (grated)
    salt & pepper (to taste)
    3 cups frozen peas
    1 cup spinach pesto

    Add to the risotto:
    Juice 1/2 lemon
    Big handful mint
    2 tbsp olive oil
    Big pinch sea salt

    Garnish:
    Parmesan
    Pea shoots
    Edible flowers

Method

    Pesto

    1. Add all the ingredients to a food processor or blender to blitz to desired consistency.

    Risotto

    1. Add the oil to a large pan (with a lid) on a low to medium heat then add in the chopped onions. Fry for 8-10 minutes until soft and translucent.
    2. Next add the garlic and fry for a minute then add Spekko Long Grain Parboiled Rice
    3. and stir for a minute then add in the wine. Stir to combine thoroughly.
    4. Add 1 cup at a time of stock until all the liquid is absorbed. Add the parmesan.
    5. In a separate pot boil the peas for 5 mins, drain and add to the risotto.
    6. Stir in 1 cup of pesto. Cook for a minute then add the lemon juice, mint, olive oil, salt and pepper.
    7. Garnish with parmesan, pea shoots and edible flowers.