Spring Vegetable Risotto With Creamy Pesto Recipe
Recipe By Kitchen Sanctuary
This spring vegetable risotto with creamy pesto is creamy, cheesy and totally moreish A fab gluten free and vegetarian dinner
4.4
29 Rating -
Rate
Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Spring Vegetable Risotto With Creamy Pesto Recipe
- 1/2 tablespoon Olive oil
- 1/2 Onion peeled and chopped finely
- 1/2 Clove garlic peeled and crushed
- 75 gram Arborio rice
- 40 milliliter White wine
- 300 milliliter Hot vegetable stock
- 6 Stalks of asparagus trimmed
- 37.50 gram Mangetout
- 15 gram Parmesan, grated
- 1/4 Juice lemon
- pinch Good pinch of salt and black pepper
- As required Large handful of fresh baby leaves
- 4 Cherry/grape tomatoes sliced in 1/2
- 1 Radishes sliced thinly
- 1 tablespoon Heaped creme fraiche
- 1 teaspoon Heaped vegetarian pesto
- 2.50 sprig Parsley roughly torn
- As required Freshly ground black pepper
Nutrition
value
value
1064
calories per serving
10 g Fat26 g Protein210 g Carbs18 g FiberOther
Current Totals
- Fat10g
- Protein26g
- Carbs210g
- Fiber18g
MacroNutrients
- Carbs210g
- Protein26g
- Fiber18g
Fats
- Fat10g
Vitamins & Minerals
- Calcium346mg
- Iron18mg
- Vitamin A748mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B9373mcg
- Vitamin B12< 1mcg
- Vitamin C124mg
- Vitamin E8mg
- Copper1mcg
- Magnesium208mg
- Manganese2mg
- Phosphorus590mg
- Selenium23mcg
- Zinc5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Kitchen Sanctuary