Pesto Risotto with Lemon

Serves 4 as side dish, 2 as main dish

1 Tbsp. olive oil
1 onion, finely chopped
250g arborio risotto rice
Good splash of white wine
850ml hot vegetable stock
Finely grated zest of 1/2 lemon; cut the other half into wedges to serve
4 Tbsp. basil pesto (a good store-bought kind is fine)
40g grated Parmesan, plus extra to serve

Heat the oil in a large pot over medium heat. Add onion and cook, stirring, for 5 minutes.

Add the rice, stir for 1 minute, then pour in the wine and bubble until evaporated. Start adding the stock, about 1/3 cup at a time, stirring constantly until it has boiled away. Repeat until you have used up all the stock and the risotto is creamy and al dente.

Stir in the lemon zest and pesto and cook for 1 minute. Remove from the heat, stir in the grated Parmesan and season to taste.

Serve with a lemon wedge at the side of each plate and parmesan in separate dish on the table.

Other ideas for garnish: a couple of wide, thin parmesan shavings; a sprig of fresh basil; a scattering of pine nuts (these are high in protein, so they’re a good choice if you’re making this a vegetarian meal).

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