Pea, Watercress & Basil Pesto Risotto

Name: Pea, Watercress & Basil Pesto Risotto
Prep time: THMS
Cook time: THMS
Ingredients: 25g butter; 2tbs. olive oil; 1 small white onion, finely diced; 50g uncooked risotto rice; 150ml white wine; 300ml vegetable stock; 1/2 jar Sacla’ Classic Basil Pesto or 2 Sacla' Classic Basil Pesto Pots or Vegan Basil Pesto or Organic Vegetarian Basil Pesto; 100g frozen garden peas; 2 handfuls of fresh watercress; Freshly grated Parmesan, to garnish

This rich risotto is a tasty way to get your greens. Sacla' Classic Basil Pesto and frozen peas add vibrant colour and fresh flavour to creamy arborio rice, while watercress lends a peppery crunch. Finish with Parmesan shavings.

Serves

Ingredients

25g butter
2tbs. olive oil
1 small white onion, finely diced
50g uncooked risotto rice
150ml white wine
300ml vegetable stock
1/2 jar Sacla’ Classic Basil Pesto or 2 Sacla' Classic Basil Pesto Pots or Vegan Basil Pesto or Organic Vegetarian Basil Pesto
100g frozen garden peas
2 handfuls of fresh watercress
Freshly grated Parmesan, to garnish

How to make the recipe

Step 1

In a large saucepan melt the butter and olive oil, add the onions and cook until softened but not coloured

Step 2

Add the risotto rice and stir to ensure all the grains are coated

Step 3

After one minute, add the white wine and allow the rice to fully absorb the liquid, then add a ladle of the warm vegetable stock and allow the rice to absorb. Repeat the process with the remaining vegetable stock

Step 4

Add the Pesto and peas and stir through. Keep on the heat until the rice is cooked, season and serve immediately with fresh watercress and a grating of Parmesan