Spring Vegetable Risotto with Creamy Pesto
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Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (2)

Spring Vegetable Risotto with Creamy Pesto

NUTRITION · PER SERVING30M COOK
CAL 30%·PRO 29%
CARBS 86G58% OF CAL
5G FIBER68G OTHER13G TOTAL SUGAR
FAT 22G33% OF CAL
9G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy arborio rice cooked with spring vegetables and a drizzle of fresh pesto. Rich, tender, and elegant—a satisfying vegetarian main for any season.

mainitaliangrain bowlgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 1 tbsp olive oil
  • 1 onion (peeled and chopped finely)
  • 1 clove garlic (peeled and crushed)
  • 150 g (3/4 cup) Arborio rice
  • 80 ml (1/3 cup) white wine (optional, replace with stock if you'd prefer)
  • 600 ml (2 1/2 cups) hot vegetable stock (use bouillon for gluten-free)
  • 12 stalks of asparagus (trimmed)
  • 75 g (1 cup minus 1 tbsp) mangetout
  • 30 g (1/3 cup minus 1 tsp) parmesan (use Italian-style vegetarian hard cheese for a vegetarian version, grated)
  • juice of ½ a lemon
  • good pinch of salt and black pepper
  • large handful of fresh baby leaves
  • 8 cherry/grape tomatoes (sliced in half)
  • 2 radishes (sliced thinly)
  • 2 heaped tbsp crème fraiche
  • 2 heaped tsp vegetarian pesto
  • 5 sprigs parsley (roughly torn)
  • freshly ground black pepper
PREP
10M
SODIUM
1224MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.