And then you stand in front of the rack of pesto. At least if you don’t make something like that yourself from, for example, some walnuts and the leaves of the radish that you now also eat in abundance. I gave the recipe here last year. Well, you’re in a hurry, no homemade pesto, so you stand in front of the rack and then you go and read the jars and take a really good brand. And that is a little bit more expensive but much better.
Necessary for 4 people:
• 1 liter of vegetable stock
• 25 gr butter
• 1 onion finely chopped
• 300 gr risotto rice
• 100 ml dry white wine
• 450 gr peas
• 4 tbsp green pesto
• 1 tbsp shredded old farmer’s cheese
Heat 1 liter of vegetable stock. Fry the onion in butter and add the rice. Pour in the wine and let it be absorbed by the rice. Pour the stock into the rice. Simmer for 10 minutes. Add the peas and let stand for another 10 minutes until all the moisture has been absorbed. Now stir the pesto into the rice, season with pepper. Grate some cheese over it and you’re done. One of the most beautiful dishes in the world.
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