The awesome thing about Winter cooking is bringing back all of those thick and gooey meals that have been missing from the table during the long, hot Summer. Meals like risotto can be a bit heavy, so they never seem to go down well unless it’s cold outside and you decide that carbs are all that will keep you warm!
Basil is one of my favourite herbs, and so when I make pesto, I make a little extra so that I can keep some in the freezer for meals like today. I used about half a cup of prepared pesto in this dish. I also didn’t properly measure everything, as risotto recipes always vary depending on the type of rice. So if you make this, please vary it as needed, because a good risotto relies on the cook to keep an eye on it.
- 1 onion, chopped
- 2 cloves of garlic, minced
- ¼ cup white wine (optional)
- 1 ½ cups aborio rice
- 1 – 1 ½ litres of veggie stock
- 200g sliced mushrooms
- ½ cup basil pesto
- 1 cup frozen peas.
- To make, heat the onion and garlic in a saucepan. Allow it to cook for a few minutes before adding in the rice. Allow the rice to toast in the pan for a minute before pouring in the white wine. The wine will bubble and cook out the alcohol. Add the stock, about ½ cup at a time. Stir.
- You don’t need to hover, but check frequently. Once the rice has soaked up the liquid, add another ½ cup. Keep going until the rice is soft to the bite. The mix should also be very silky.
- Once soft, stir through the mushrooms. Add a bit more stock. The mushrooms should soften quickly in the heat. Turn off the flame, and stir through the pesto and peas. Leave to sit for a few minutes before serving, to allow the peas to heat through and the basil to spread into the rice.