Pesto risotto

Pesto risotto


Transform plain rice into something magical with this easy to make and delicious pesto dish.

The ingredient of Pesto risotto

  1. 1 Massel chook fashion inventory cube or vegetable stock cube
  2. 1 cup (220g) arborio rice
  3. 1/three cup (95g) basil pesto
  4. 1/2 lemon, juiced
  5. Olive oil, to drizzle
  6. Salt & freshly floor pepper

The instruction how to make Pesto risotto

  1. Dissolve the inventory dice in 2 cups (500ml) of boiling water. Combine the rice and 1 half tablespoons of the pesto in a medium saucepan.
  2. Add the inventory to the saucepan. Bring to the boil over a high warmth. Reduce the heat to low and stir with a fork. Cover saucepan and cook dinner for 20 mins. Use a fork to separate the grains.
  3. Stir within the lemon juice and remaining pesto, and drizzle with olive oil. Season with salt and pepper. Serve right now.

Nutritions of Pesto risotto

calories: 287.517 calories
calories: 9 grams fat
calories: 1 grams saturated fat
calories: 46 grams carbohydrates
calories: 1 grams sugar
calories: 5 grams protein
calories: 491.86 milligrams sodium
calories: NutritionInformation

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