Summer Vegetable Risotto with Creamy Pesto

by

Nicky's Kitchen Sanctuary

Posted 16 May 2022 (Last updated 16 May 2022)

Serves

3

Total Time

40mins

Calories

409

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

recipe-image
    Ingredients

  • Cherry tomatoes icon
    Cherry tomatoes8halved
  • Radish icon
    Radish2finely sliced
  • Garlic clove icon
    Garlic clove1peeled, crushed
  • Onion icon
    Onion1peeled, finely chopped
  • Risotto rice icon
    Risotto rice150 g
  • Vegetable stock icon
    Vegetable stock600 mlhot
  • Parmesan cheese icon
    Parmesan cheese30 ggrated
  • Lemon icon
    Lemon½juice of
  • Salt & pepper icon
    Salt & pepper1 pinch
  • Baby spinach icon
    Baby spinach16 g
  • Pesto icon
    Pesto2 teaspoons
  • Crème fraîche icon
    Crème fraîche2 tablespoons
  • Fresh parsley icon
    Fresh parsley5 sprigscoarsely chopped
  • Black pepper icon
    Black pepperas needed
  • Asparagus icon
    Asparagus12
  • Sugar snap peas icon
    Sugar snap peas75 g
  • White wine icon
    White wine75 ml
  • Olive oil icon
    Olive oil1 tablespoon
    Method

  • 1. In a clean frying pan heat olive oil over medium heat
  • 2. Add onion and cook until translucent - 5 min
  • 3. Add garlic clove and Cook - 1 min
  • 4. Add risotto rice and stir until coated
  • 5. Add white wine and soak the rice while stirring occasionally
  • 6. Add vegetable stock to the frying pan bit by bit while stirring occasionally
  • 7. Add asparagus and sugar snap peas and cook while stirring occasionally - 5 min
  • 8. Add parmesan cheese, lemon and salt & pepper, stir thoroughly and turn off heat
  • 9. Mix in baby spinach to the frying pan briefly
  • 10. Transfer risotto to 3 serving plates, top with cherry tomatoes and radish
  • 11. Spoon crème fraîche and pesto
  • 12. Garnish with fresh parsley and sprinkle with black pepper

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