Spring Vegetable Risotto With Creamy Pesto Recipe

Ingredients For Spring Vegetable Risotto With Creamy Pesto Recipe

• 1 tablespoon Olive oil
• 1 Onion peeled and chopped finely
• 1 Clove garlic peeled and crushed
• 150 gram Arborio rice
• 80 milliliter White wine
• 600 milliliter Hot vegetable stock
• 12 Stalks of asparagus trimmed
• 75 gram Mangetout
• 30 gram Parmesan, grated
• 0.5 Juice lemon
• pinch Good pinch of salt and black pepper
• Large handful of fresh baby leaves
• 8 Cherry/grape tomatoes sliced in 1/2
• 2 Radishes sliced thinly
• 2 tablespoon Heaped creme fraiche
• 2 teaspoon Heaped vegetarian pesto
• 5 sprig Parsley roughly torn
• Freshly ground black pepper