I made this recipe a little while ago, and it was such a hit on Instagram with my followers, and it tasted so good in person, that I've since made it again.I originally found a similar recipe whilst browsing Pinterest. Which tends to be where I get most of my recipe inspiration from these days. Although homemade pesto, and a homemade risotto, might sound like a lot of hard work, this recipe is fairly easy to follow and recreate.
To make it your own you could easily swap some of the ingredients out for other things. Perhaps you prefer a red pepper pesto, or an aubergine pesto. And instead of making a risotto, you could use the pesto to add some flavour to a pasta dish.Ingredients (serves 4):
- Pea & spinach pesto
- 3 tbsp pine nuts toasted
- 1/2 cup hazelnuts
- 160g spinach
- 2 cups frozen peas, defrosted
- 1 clove garlic
- 1/2 lemon, juice
- 2 tbsp olive oil
- Salt and black pepper
- Risotto ingredients
- 250g aborio rice, rinsed
- 2 tbsp olive oil
- 2 brown onions, chopped
- 4 cloves garlic, diced
- 3 tbsp white wine
- 900ml veg stock
- Zest of 1 lemon
- Salt and black pepper
- 2 cups frozen peas
- 1 cup frozen broad beans
- Your spinach pesto
- 60g grated parmesan