Pesto Primavera Risotto
- RECIPE MAKES: 4 servings
- COOK TIME: 15-20 minutes
Heat some oil in a large saucepan over a medium heat. Add the onion and sweat for 2 minutes. Stir in the Mevalia Rice and continue cooking, stirring constantly for 1 minute.
Pour in the wine and stir until evaporated. Mix in the Jackfruit, celery and courgette, cook for 1 minute. Add 1 ladleful of hot stock, stir until absorbed. Reduce the heat. Add the rest of stock one ladleful at time, stirring continuously until the rice is almost cooked and the stock absorbed.
5 minutes before the rice is completely cooked stir the green beans, Mevalia pesto and butter into the risotto.
To finish garnish with fresh parsley, pepper and a squeeze of lemon juice.
Mix the Mevalia Bread Mix with 20ml of water and cook in the microwave for 30 seconds..
Place all ingredients into a liquidiser and blitz until smooth.
Check the seasoning and place into an airtight container, refrigerate and use within 1 week.
Hints and tips:
Blanching: Boil the vegetables for 30 seconds to 2 minutes in slightly salted water, drain and put into ice cold water before draining again, this stops the cooking process.
- INGREDIENTS FOR THE RISOTTO:
- Olive oil
- 1 Onion, finely diced
- 200g Mevalia Rice
- 100 ml Dry white wine
- 75g Jackfruit, shredded
- 45g Celery, finely chopped
- 1 Courgette, diced
- 650ml Hot vegetable stock
- 75g Green beans, diced and blanched
- 4 tbsp Mevalia Pesto
- 15g Butter
- 1 Lemon, juiced
- Chopped parsley
- INGREDIENTS FOR THE PESTO:
- 1 tsp Mevalia Bread Mix
- 1 Basil plant plus stalks
- 2 Garlic cloves, peeled
- 100ml Olive oil
- 20g Violife cheese
- Salt and pepper
