Risotto is a dish that seems difficult to make, however, this is not always necessarily the case. This risotto with green peas and pesto is not hard to make and it’s very tasty.
250 grams of risotto rices
1 big onion
1 jar of green peas (230 grams leaked)
90 grams of sun-dried tomatoes
150 grams of green pesto
1 cube of chicken bouillon
10 grams of bruschetta herbs
How to make it?
Make the stock with 1 liter of water and a cube of bouillon. Cut the vegetables. Put some oil in a baking pan and add the risotto rice. Bake for a few minutes, then add some stock little by little. When it turns a little dry you can add some more stock until you’re out. Meanwhile, start baking the onion in another pan. Add the eggplant a few minutes later. When that starts browning you can add the zucchini. Leak the green peas and add them to the vegetables. Add all the vegetables to the risotto rice when you’re out of stock and add the green pesto as well.
- You can add some wine, basil or Parmesan cheese to the risotto.
- If you add wine, use it before the bouillon.
- To see if you need more fluids or if you’re already there, you’ll have to test the grain of the risotto. You can take one rice grain from the pan and press it against something hard like a spoon. You’ll want to be able to feel some grain but no longer rough and chunky. That way you’ll know it’s ready to eat; al dente.