- Broccoli Pesto Risotto.jpg (93.33 KiB) Viewed 42 times
Takes: 30 minutes
Serves: 2
No nutritional information available.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 150g risotto rice
- 500ml hot vegetable stock, made with 1 stock cube
- ¼ head broccoli, florets roughly chopped and steamed
- 20g pine nuts, lightly toasted
- Salt and freshly ground black pepper
- 25g Parmesan, finely grated
Method
1. Heat 1 tbsp olive oil in a frying pan, add the onion and cook over a medium heat for 3 - 5 minutes, stirring, until softened.
2. Add the risotto rice and cook, stirring, for 1 minute to toast and coat the rice in the oil. Add a ladleful of the hot vegetable stock and stir until absorbed. Repeat this process, one ladleful at a time, for about 15 minutes, stirring constantly, until the stock is used up and the rice is cooked but still has some bite.
3. Meanwhile, put most of the broccoli, the remaining olive oil, most of the pine nuts and 50ml of water in a food processor. Season with salt and pepper. Blend until creamy, adding a little extra water, if necessary. Stir through the risotto.
4. Add the Parmesan to the risotto and stir well. Season, to taste. Scatter with the remaining broccoli and the pine nuts, and serve with extra Parmesan shavings, if liked.
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