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 5 Apr 2018

Ingredients

  • Onion icon
    Onion
    1 (140g)
  • Garlic clove icon
    Garlic clove
    1
  • Cherry tomatoes icon
    Cherry tomatoes
    8 (120g)
  • Radish icon
    Radish
    2
  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Risotto rice icon
    Risotto rice
    150g (about ¾ cup)
  • White wine icon
    White wine
    75ml (5⅛ tbsp)
  • Vegetable stock icon
    Vegetable stock
    600ml (2½ cups)
  • Asparagus icon
    Asparagus
    12 (180g)
  • Sugar snap peas icon
    Sugar snap peas
    75g (about ½ cup)
  • Parmesan cheese icon
    Parmesan cheese
    30g (about 3¼ tbsp)
  • Lemon icon
    Lemon
    about ½ units (29g)
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Baby spinach icon
    Baby spinach
    about ½ cup (16g)
  • Crème fraîche icon
    Crème fraîche
    2 tbsp (30g)
  • Pesto icon
    Pesto
    2 tsp (10g)
  • Fresh parsley icon
    Fresh parsley
    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. 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 plate
  20. Add pesto to the serving plate
  21. Garnish with fresh parsley
  22. Add black pepper to the serving plate
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