Risotto primavera with parsley...Risotto primavera with parsley pesto

Risotto primavera with parsley pesto is a Mediterranean hor d'oeuvre. One serving contains 1114 calories, 17g of protein, and 47g of fat. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 2 and costs $3.93 per serving. It is brought to you by easycheesyvegetarian.com. 1202 people were glad they tried this recipe. A mixture of oil, arborio rice, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a tremendous spoonacular score of 96%. If you like this recipe, you might also like recipes such as Mushroom Risotto with Parmigiano Reggiano and Fresh Italian Parsley, Farro salad with parsley pesto, and Fried Ravioli & Mint Parsley Pesto.

Ingredients

Cooking Instructions

1. 01

   Heat the oil in a large pan or wok, and add all of the vegetables (onion to broccoli). Stir fry over a medium heat for around 5 minutes, until the onion is soft and the broccoli is just tender.

2. 02

   Remove the vegetables from the pan, and set aside.

3. 03

   Add the rice to the pan (no need to clean the pan), and after a minute or so, begin to add the hot stock a couple of ladlefuls at a time. Stirring regularly, cook the rice over a medium heat until most of the stock has been absorbed, and then add another couple of ladlefuls. Continue doing this until the rice is cooked.While the rice is cooking, prepare your quick parsley pesto.

4. 04

   Add the pine nuts to a mini food processor, and blitz to form a coarse crumb.

5. 05

   Add the parsley and olive oil, and blitz again to create your pesto.When the rice is just about cooked, return your vegetables to the pan, and add the parsley pesto (retain a little for drizzling over the top if desired). Season generously with black pepper.When the vegetables have been reheated thoroughly, serve the risotto topped with any remaining pesto, a few extra pine nuts (if you have any), and a drizzle of olive oil.