Summer Vegetable Risotto with Creamy Pesto

by

Nicky's Kitchen Sanctuary

POSTED April 28, 2017 (LAST UPDATED April 22, 2021)

Serves

3

Total Time

40mins

Calories

381

This Summer vegetable risotto is packed with delicious, fresh ingredients. A vegetarian recipe that even the meat eaters will love!

recipe-image

    INGREDIENTS


  • Onion icon
    Onion

    1 (about 140 g)peeled, finely chopped

  • Garlic clove icon
    Garlic clove

    1 (about 6 g)peeled, crushed

  • Cherry tomatoes icon
    Cherry tomatoes

    8 (about 120 g)halved

  • Radish icon
    Radish

    2 (about 18 g)finely sliced

  • Olive oil icon
    Olive oil

    1 tablespoon (about 15 ml)

  • Risotto rice icon
    Risotto rice

    150 g (about 150)

  • White wine icon
    White wine

    75 ml (about ¼ cup)

  • Vegetable stock icon
    Vegetable stock

    600 ml (about 2 ½ cups)hot

  • Asparagus icon
    Asparagus

    12

  • Sugar snap peas icon
    Sugar snap peas

    75 g (about ½ cup)

  • Parmesan cheese icon
    Parmesan cheese

    30 g (about 3 ⅛ tablespoons)grated

  • Lemon icon
    Lemon

    ½ (about 29 g)juice of

  • Salt & pepper icon
    Salt & pepper

    1 pinch

  • Baby spinach icon
    Baby spinach

    ½ cup (about 16 g)

  • Crème fraîche icon
    Crème fraîche

    2 tablespoons (about 30 g)

  • Pesto icon
    Pesto

    2 teaspoons (about 10 g)

  • Fresh parsley icon
    Fresh parsley

    5 sprigscoarsely chopped

  • Black pepper icon
    Black pepper

    as needed

    METHOD


  • 1. Add olive oil to a clean frying pan
  • 2. Heat - medium heat
  • 3. Add onion to the frying pan
  • 4. Cook until translucent - 5 min
  • 5. Add garlic clove to the frying pan
  • 6. Cook - 1 min
  • 7. Add risotto rice to the frying pan
  • 8. Stir until coated
  • 9. Add white wine to the frying pan
  • 10. Soak while stirring occasionally
  • 11. Add vegetable stock to the frying pan bit by bit while stirring occasionally
  • 12. Add asparagus and sugar snap peas to the frying pan
  • 13. Cook while stirring occasionally - 5 min
  • 14. Add parmesan cheese, lemon and salt & pepper to the frying pan
  • 15. Stir thoroughly and turn off heat
  • 16. Mix in baby spinach to the frying pan briefly
  • 17. Transfer content of frying pan to 3 serving plates
  • 18. Top with cherry tomatoes and radish
  • 19. Spoon crème fraîche into the serving plates
  • 20. Add pesto to the serving plates
  • 21. Garnish with fresh parsley
  • 22. Add black pepper to the serving plates

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