This rich risotto is a tasty way to get your greens. Basil pesto and frozen peas add vibrant colour and fresh flavour to creamy arborio rice.

Ingredients

  • 2 tbsp olive oil
  • 1 shallot, peeled and finely diced
  • 2 garlic cloves, minced
  • 2 leeks, cleaned and thinly sliced
  • 230g/generous 8oz arborio risotto rice
  • 150ml/¼ pint white wine
  • 1 litre/1¾ pints vegetable stock
  • 100g/3½oz frozen peas
  • 1 tbsp vegan green pesto
  • 1 tbsp grated vegan Parmesan style cheese. Nurishh and Violife work well
  • Sprig of fresh thyme, for serving

        Method

        1. Add half the olive oil to a pan set over a medium heat. When hot, add the shallot, garlic and leeks. Sauté for about 4 minutes.
        2. Add the rice to the sautéing vegetables and cook for 1 minute. Stir the rice thoroughly, ensuring the rice gets coated in the oil.
        3. Add the white wine and cook for a further 2 minutes.
        4. On a medium-low heat, add 150ml (1/4 pint) of the stock and stir. Leave to simmer for about 4 minutes then add another 150ml (1/4 pint). Repeat this process until the rice is cooked through but not stodgy.
        5. Stir through the frozen peas and pesto. Bring back up to the heat to cook through.
        6. Add the cheese and remaining oil then stir well.
        7. Garnish with fresh thyme and serve.

        Chef’s tip: For an extra special dish why not try topping with pine nuts and fresh watercress, or peppery rocket?

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        Recipe details

        Serves: 2

        Prep time: 0 hr

        05 mins

        Cook time: 0 hr

        30 mins

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