Recipe: Delicious Green Veg & Pesto Risotto

Green Veg & Pesto Risotto. Green vegetables are nature's multivitamin and are packed with antioxidants and nutrients such as vitamins A, C & K, calcium, potassium and iron, to name a few. Green vegetables contain lots of vitamins and minerals like A, B, C, E, K, protein Most, if not all green vegetables contain all the daily needed amount of water-soluble or fat. Everyone knows that vegetables are good for your health, but some truly stand out from the rest.

If you think of a green salad when you hear the term leafy vegetables, you're right. In this lesson, you will learn a list of common green vegetables in English with ESL picture and example sentences to help you enhance your vocabulary words. Green vegetables are absolutely vital for good health and invaluable for fast weight loss. You can cook Green Veg & Pesto Risotto using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Green Veg & Pesto Risotto

1. You need 1 tbsp of olive oil.
2. You need 1 of white onion.
3. Prepare 1/2 tsp of mixed herbs.
4. You need 150 g of arborio rice.
5. It's 1 of Stock cube (I love Kallo mushroom).
6. You need 700 ml of boiling water.
7. Prepare of Green veg (see below).
8. You need 75 g of fresh pesto.
9. It's of Parmesan and pine nuts to serve.
10. You need to taste of Pepper.
11. Prepare of Green Veg - I used:.
12. It's of Sugar snap peas.
13. Prepare of Fine green beans.
14. It's of Tenderstem broccoli.
15. You need of Petit pois peas.
16. It's of Spinach.

Also known as Courgette or Guard General, this vegetable has an array of benefits when it comes to your health. Learn why you should eat wheat grass, asparagus, kale, broccoli, and spinach every day! Looking for the best Green Vegetables recipes? Leaf vegetables, also called leafy greens, salad greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots.

Green Veg & Pesto Risotto step by step

1. Boil the kettle. Dice the onion. Add the oil and onion to a large pan and soften the onion for 5 mins on a low heat. Add a punch of dried mixed herbs and stir..
2. Add the stock cube to 700ml boiling water and stir to dissolve..
3. Add the rice to the pan and stir to coat the rice in the oil. Stir until the rice is translucent. (Approx 2-3 mins).
4. Add a small amount of stock. Stir. Repeat this, slowly adding water and stirring until the rice is cooked (approx 20-30 mins). Keep the pan on a low heat so it absorbs the stock slowly..
5. Meanwhile, boil your greens (not the peas) for 5-10 mins so they cook but are still crunchy. You can use any greens you have in your fridge. You want approximately 2 large handfuls of greens per person. Once cooked, drain and set to the side..
6. Once the rice is cooked add the greens, frozen peas, pesto, and black pepper. Stir. The peas heat through really quickly!.
7. Serve into bowls and garnish with Parmesan and pine nuts..

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