Green Risotto with Spinach & Pea Pesto.

When you’ve tried as many recipes as I have over the last 23 years (YES!) since I’ve been writing The FiFi Report then it’s good to find something different. I am not a vegan but like a plant based diet as much as possible. How good to find this recipe that mixes pesto and risotto – who da thunk – from this fab foodie website rebelrecipes.com

You need for 4 fashionista.
Pea & spinach pesto;
3 tabsp pine nuts toasted
1/2 cup hazelnuts
160g spinach
2 cups peas defrosted
1 clove garlic
Juice 1/2 lemon
2 tbsp olive oil or more as required
Sea Salt
Pepper

Risotto ingredients;
250g aborio rice washed
2 tbsp olive oil
2 onions chopped roughly
4 cloves garlic sliced
3 tbsp white wine
4 Cups veg stock
Zest 1 lemon
1 tsp Sea salt
Lots of Black pepper
1 tabsp tamari
2 cups frozen peas
1 cup frozen broad beans
1 cup spinach pesto

Add to the risotto;
Juice 1/2 lemon
Big handful mint
2 tbsp olive oil
Big pinch sea salt

• To make the pesto;
• Add all the ingredients to a food processor or blender to blitz to desired consistency.
• To make the risotto;
• Add the oil to a large pan (with a lid) on a low to medium heat then add in the chopped onions.
• Fry for 8-10 minutes until soft.
• Next add the garlic and fry for a minute then add rice and stir for a minute then add in the wine.
• Stir to combine thoroughly.
• Add 1 cup at a time of stock until all the liquid is absorbed.
• Stir in 1 cup pesto, the peas & broad beans.
• Cook for a minute then add the lemon juice, mint, olive oil, salt and pepper.
• You can eat at this stage.
• or if you want a super gooey, soft and comforting Risotto turn off the heat and pop the lid on and let it sit for 10 -15 minutes
• Add any additional toppings
• Yum.