This pillar of Italian cuisine has been around for 500 years. The rice should be slightly al dente, so keep tasting until the texture is just right.
1. Prep all of the vegetables
2. Heat the olive oil in a large pan with a lid
3. Add the arborio rice and half of the pesto into the pan, making sure the rice is coated. Cook for two minutes on a medium to high heat.
4. Throw in the mushrooms, chicken stock and wine. Turn up heat to high and bring to the boil.
5. Once the pan is bubbling, reduce to simmer and put the lid on. Cook for 20-30 minutes while stirring occasionally to prevent sticking. Ensure the rice is cooked and all excess water is boiled off before proceeding. It should be a thick sauce coating the rice.
6. Add the peas, spring onions, lemon juice, nutmeg and the remaining pesto. Stir until heated and season.
7. Garnish with the basil leaves and the grated parmesan.
Suggest serving with posh bread.
Ensure the risotto does not stick with an occasional stir, but be careful because too many stirs can release too much starch, which will eventually turn it into a big bowl of gloop.
Keep a kettle boiled to ensure you can add extra water if the stock is used up and the rice is still not cooked.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (450g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 734 | ||
Calories from Fat: 329 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.6g | 49 % | |
Saturated Fat 9.3g | 46 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 30.9mg | 10 % | |
Sodium 1258.6mg | 43 % | |
Potassium 593.3mg | 16 % | |
Total Carbohydrate 74.4g | 22 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 67g | ||
Protein 24g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 734
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