Pesto and Lemon Risotto
Over a year ago
4,241 views
Ingredients
- 1 tbsp olive oil
- 1 onion. finely chopped
- 250g arborio risotto rice
- Good spash white wine
- 850ml vegetable stock (hot)
- ½ grated zest of lemon
- a few wedges of lemon
- 4 tbsp Red or green pesto
- 40g parmesan cheese. grated
- 8 large field or flat chestnut mushrooms
Accompaniment
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Method
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1
1. Heat the oil in a frying pan and add onion, cook for around 5 mins.
2. Add the rice and stir for around a minute, add half the stock and stir occasionally for around 8 mins. Add the remaining stock and repeat process for around 12 mins.
3. Add the lemon zest and half the pesto, cook for around 1 min. Remove from heat and stir in the parmesan (keep a handful back to garnish), season to taste.
4. Meanwhile...preheat the grill, add the remaining pesto to the mushrooms, season to taste and place under the grill for around 5 mins.
5. Serve risotto and mushrooms with lemon wedges and parmesan.
6. Eat and enjoy!
Chef's Tips
This goes deliciously with a nice glass of chilled white wine. I reccomend a riesling, yummy!
Sounds very nice. Will be trying it.