Risotto with fresh Mint & Marjoram Pesto
YIELD
~500-600ML
PREP TIME
00:45
COOKING TIME
00:45
INGREDIENTS
FOR THE PESTO:
- Handful of fresh Mint
- Handful of fresh Marjoram
- 18g Pumpkin Seeds
- 60ml Olive Oil
- ¼ Clove of Garlic, finely chopped
- 15g Butter
- Drizzle of Olive Oil
- 1/2 Onion, peeled and finely chopped
- 1 small clove of Garlic crushed
- 165g Risotto Rice
- 75ml White Wine
- 1 litre warm vegetable stock
- 90g broad beans, podded and outer husks removed (these are in the freezer section of the supermarket)
- 80g frozen peas
- salt and pepper to taste
- Sprinkling of shaved Parmesan
- 1-2 handfuls of our Crazy Pea shoots
METHOD
This risotto is perfectly bright and utterly delicious! Remember a good risotto is one that is well seasoned and cooked slowly with love and of course lots of fresh herbs!
- Begin by making your pesto. Place all the ingredients in a small blender and blend until smooth. Set aside.
- Next, start to prepare your risotto by melting the butter and oil in a heavy bottomed pan. Add the onions and garlic and gently sweat over a medium heat for 2-3 minutes until soft. Add the rice and continue to sweat for another 2-3 minutes stirring all the time. Pour in the white wine and gently reduce until all the liquid has been absorbed. Then add the hot stock a ladleful at a time, adding the next ladleful just as the last one is almost absorbed. Remember to keep stirring. Repeat until almost all of the stock has been used, this should take around 40 minutes. Finally add the peas and broad beans and return to the heat for 1-2 minutes until the vegetables just start to soften. Add the pesto and stir vigorously. The risotto is cooked when it still has a little bite but not too much crunch — just al dente.
- Divide into bowls and top with cracked black pepper, shaved parmesan, Crazy Peas and a good squeeze of fresh lemon.
