Summer Vegetable Risotto with Creamy Pesto

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recipe by Nicky's Kitchen Sanctuary http://kitchensanctuary.com/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    3
  • Calories icon
    Calories
    254

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

recipe updated Apr 5, 2018

Ingredients

  • Olive oil icon
    Olive oil
    15ml
  • Onion icon
    Onion
    140g
  • Garlic clove icon
    Garlic clove
    6g
  • Risotto rice icon
    Risotto rice
    150g
  • White wine icon
    White wine
    75ml
  • Vegetable stock icon
    Vegetable stock
    600ml
  • Asparagus icon
    Asparagus
    180g
  • Sugar snap peas icon
    Sugar snap peas
    75g
  • Parmesan cheese icon
    Parmesan cheese
    30g
  • Lemon icon
    Lemon
    29g
  • Salt & pepper icon
    Salt & pepper
    0g
  • Baby spinach icon
    Baby spinach
    16g
  • Cherry tomatoes icon
    Cherry tomatoes
    120g
  • Radish icon
    Radish
    18g
  • Crème fraîche icon
    Crème fraîche
    30g
  • Pesto icon
    Pesto
    10g
  • Fresh parsley icon
    Fresh parsley
    about 5 sprigs
  • Black pepper icon
    Black pepper
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Frying pan
  • kCook icon Serving plate

Step preview

  1. Prep and set aside onion: peeled & finely chopped
  2. Prep and set aside garlic clove: peeled & crushed
  3. Prep and set aside cherry tomatoes: halved
  4. Prep and set aside radish: finely sliced
  5. Get a clean frying pan
  6. Add olive oil
  7. Heat on medium heat
  8. Add prepared onion
  9. Cook for 5min until translucent
  10. Add prepared garlic clove
  11. Cook for 1min
  12. Add risotto rice
  13. Stir until coated
  14. Add white wine
  15. Soak while stirring occasionally
  16. Add hot vegetable stock bit by bit while stirring occasionally
  17. Add asparagus
  18. Add sugar snap peas
  19. Cook for 5min while stirring occasionally
  20. Add grated parmesan cheese
  21. Add juice of lemon
  22. Add salt & pepper
  23. Stir thoroughly and turn off heat
  24. Mix in baby spinach briefly
  25. Transfer content of frying pan to 3 serving plates
  26. Top with prepared cherry tomatoes
  27. Top with prepared radish
  28. Spoon crème fraîche
  29. Add pesto
  30. Garnish with coarsely chopped fresh parsley
  31. Add black pepper
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