Pesto Risotto Recipe

Posted by Rene Harwood on

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Ingredients

 

  • 1 large onion diced
  • 3 Sun dried tomatoes sliced
  • 1 garlic clove puree
  • 100g frozen spinach
  • 3 cups arborio rice
  • 6 cups vegetable stock
  • 3 tbsp parmesan cheese grated
  • 1/4 cup olive oil
Method

 

Place sauce pan on heat add olive oil and saute onion and garlic, be careful not to burn the garlic keep on the move. Add add rice into pan keep stirring then add stock 50 ml at a time, make sure the stock is hot s this will speed up the cooking process make sure all the stock is used. Once all the stock has been used check the rice, the prefect rice will be  soft with a slight crunch inside. Once you have reached this stage add spinach, cheese and tomatoes to the rice, cook for a further 3 -4 minutes  stirring well then seasoning at the end.

Optional you can add a little butter or cream at the end if you like creamy risotto.

 

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