Pesto Risotto Recipe

Looking for an easy Pesto Risotto recipe? Learn how to make Pesto Risotto using healthy ingredients.


Submitted by beckybobs

Makes 1 serving



Pesto risotto (You can leave the zucchinis or snow peas out altogether; I added zucchinis because I needed to use them up!) Asparagus would also taste great. Best as a side, or serve with meat or more vegetables.

Recipe Ingredients for Pesto Risotto

1 tbsp chopped(10 g) Onions
0.5 clove Garlic
0.8 serving Olive Oil
0.33 Glass Wine
0.5 large raw Zucchini
0.083 cup Traditional Basil Pesto
0.2 tbsp Lemon Juice, Canned Or Bottled

Recipe Directions for Pesto Risotto

Fry onions, garlic and zucchini in olive oill till onions translucent. Add risotto rice and cook, stirring for up to 2 mins. Stir in half the pesto, then white wine, cook, bubbling until the alcohol has evaporated. Add half the stock, stir, cover on a low heat for 10 mins. Add second half of stock, stir, place snow peas on top of rice to steam and cover 10 mins. Stir, check rice is cooked, add more water to be absorbed if necessary. Stir in rest of pesto and lemon juice, serve with watercress.
Categories

Main Dish, Side Dish

Nutrition Facts
Serving Size 314.4g
Amount Per Serving
Calories
241
Calories from Fat
182
% Daily Value*
Total Fat
20.2g
31%
Saturated Fat
3.3g
17%
Trans Fat
0.0g
Cholesterol
10mg
3%
Sodium
263mg
11%
Potassium
424mg
12%
Total Carbohydrates
7.5g
3%
Dietary Fiber
2.2g
9%
Sugars
3.0g
Protein
3.2g
Vitamin A 10% Vitamin C 29%
Calcium 4% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
88% confidence
C+
  Good points
  • Low in cholesterol
  • High in vitamin C
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