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Green Risotto with pesto
- For the RISOTTO
- 150g italian Arborio rice (for risotto)
- 50g fresh peas, shelled
- 1 small courgette, diced
- 1 fresh artichoke, peeled and sliced
- 1 small onion, finely chopped
- 20g celery, finely chopped
- 1/2 l of hot vegetable stock
- 1/2 glass of dry white wine
- 1 organic lemon (optional)
- 3-4 tbsp of homemade pesto
- For the PESTO:
- 1 bunch of fresh basil leaves
- 1 garlic clove
- 1 tbsp of grated Parmigiano Reggiano cheese (Parmesan)
- 1-2 tbsp of pine nuts
- extra virgin olive oil
Directions:View on BBC Good Food
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