Ingredients
- 375 g risotto rice (Arborio or Carnaroli)
- 2 vegetable stock cubes
- 2 shallots, peeled & chopped
- 100 ml white wine
- 100 g grated Parmesan cheese
- 30 g butter
- Freshly ground pepper
- 50 g wild garlic pesto
Instructions
- Dissolve the vegetable stock cubes in 1.5 litres of boiling water.
- Melt the butter in a saucepan, add the shallots and sweat them without browning.
- Add the rice and mix well to coat the grains. Cook for a further 2 minutes, then add the white wine. When the rice has completely absorbed the wine, add the stock, one ladle at a time, stirring constantly, waiting for the stock to be absorbed between each ladle. Allow approx. 20 minutes cooking time.
- Add the parmesan, pepper and 50 g of pesto. Mix and serve immediately.
