A triumph on so many levels!! This green risotto has a flavour reminiscent of European adventures. It is super easy - especially if you have pre-made the pesto. And it is totally nutritious.
I am a complete green risotto lover - try this recipe and find out why xx
Pesto (makes one large jar)
- 1/4 cup pine nuts - or cashew are also lovely and almonds can also work
- 1 1/2 cup fresh garden herbs or bitter greens - I like to use a combo like 1/2 cup basil, 1/2 parsley, 1/2 cup rocket - washed and roughy chopped
- 2 small garlic cloves
- 3/4 cup parmesan grated
- 5 tablespoons olive oil plus extra to top the pesto once it’s in the jar
First blend the pine nuts in the food processor until they are all crumbly, then add the parmesan and garlic a little at a time. Next add the olive oil in a slow stream it is well combined with the rest of the ingredients in the blender. Finally add in the greens, a small handful at a time. Keep blending until you have a smooth, heavenly green mixture.
For 4 serves risotto
- 3 tablespoons olive oil
- 1 large brown onion finely chopped
- 400g button mushrooms finely chopped
- 1 cup arborio rice, pre-washed
- 1 litre MFM botanical broth but MFM classic chicken would be lovely too!
- 5 dried porcini mushrooms
- 100mls white wine or swap for extra broth
- 5 tablespoons pesto
Gently heat the broth or stock in a small saucepan with the porcini mushrooms. Sautee onion and mushrooms in olive oil in large heavy caste iron pan or heavy saucepan. Once the onions are translucent add the rice and coat it in the mixture. Then add the 100mls white wine/broth (which ever you are using) and once absorbed add ladles of the remaining pre-heated broth (discard the porcini mushroom now), stirring the rice occasionally and gently. Once each ladle has absorbed add another until you have added the whole 1litre. This should take about 25 minutes. When the rice is cooked, turn the heat off and stir in the pesto.
Enjoy!! And stay cosy and well fed xx