Grammy's Kitchen · Risotto · Spring Vegetable Risotto with Creamy Pesto
One of 89 risotto recipes we measured
It ranks #89 of 89 for grain distinctness among the risotto recipes we compared. 2 cooks on www.kitchensanctuary.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 453% |
| fat | 9% | 15% |
| protein add | 20% | 22% |
| vegetables and beans | 2192% | 38% |
| aromatics | 102% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tbsp olive oil |
| 150 g | 1 onion (peeled and chopped finely) |
| 3 g | 1 clove garlic (peeled and crushed) |
| 150 g | 150 g (3/4 cup) Arborio rice |
| 80 ml (1/3 cup) white wine (optional, replace with stock if you'd prefer) | |
| 600 ml (2 1/2 cups) hot vegetable stock (use bouillon for gluten-free) | |
| 12 stalks of asparagus (trimmed) | |
| 75 g | 75 g (1 cup minus 1 tbsp) mangetout |
| 30 g | 30 g (1/3 cup minus 1 tsp) parmesan (use Italian-style vegetarian hard cheese for a vegetarian version, grated) |
| juice of 1/2 a lemon | |
| good pinch of salt and black pepper | |
| large handful of fresh baby leaves | |
| 3288 g | 8 cherry/grape tomatoes (sliced in half) |
| 2 radishes (sliced thinly) | |
| 2 heaped tbsp crème fraiche | |
| 2 heaped tsp vegetarian pesto | |
| 5 g | 5 sprigs parsley (roughly torn) |
| freshly ground black pepper |
Method: 4 steps, published by www.kitchensanctuary.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I love risotto and never thought of adding to pesto to it, what a great idea it tasted delicious.” — a cook, 5.0★