GREEN RISOTTO WITH PESTO

Green Risotto with pesto image

Provided by alessandra75

Time 35m

Yield Serves 2

Number Of Ingredients 15

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For the RISOTTO
50g fresh peas, shelled
1 small courgette, diced
1 fresh artichoke, peeled and sliced
1 small onion, finely chopped
20g celery, finely chopped
1/2 l of hot vegetable stock
1/2 glass of dry white wine
1 organic lemon (optional)
3-4 tbsp of homemade pesto
1 bunch of fresh basil leaves
1 garlic clove
1 tbsp of grated Parmigiano Reggiano cheese (Parmesan)
1-2 tbsp of pine nuts
extra virgin olive oil

Steps:

Heat some oil in a large saucepan over a medium heat. Add the onion, stir for 2 min. then add the rice and toast it, stirring constantly, for 1 min.
Add the wine and stir until evaporated. Add the artichoke, the celery and the courgette. Then add 1 ladleful of hot stock, stir until absorbed. Reduce the heat. Add the rest of stock a ladleful at time -stirring continously- until the rice is almost cooked and stock absorbed.
Meanwhile make the pesto: put the basil leaves, garlic, cheese and pine nuts to the processor, pulse adding enough oil to obtain a creamy sauce. Season with salt.
Before (5 min.) the rice is completely cooked stir the peas and the pesto through the risotto. Serve topped with basil leaves and, if liked, a grated of lemon peel.