Green Risotto With Pesto

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BBC Good Food
Nutrition per serving    (USDA % daily values)
CAL
540
FAT
32%
CHOL
2%
SOD
82%

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Ingredients for 2 servings

1 tbsp of grated Parmigiano Reggiano cheese (Parmesan)

For the RISOTTO

1 small onion, finely chopped

20 g celery, finely chopped

50 g fresh peas, shelled

1-2 tbsp of pine nuts

1 organic lemon (optional)

150 g italian Arborio rice (for risotto)

1 garlic clove

For the PESTO:

1 bunch of fresh basil leaves

1/2 glass of dry white wine

1 small courgette, diced

extra virgin olive oil

1/2 l of hot vegetable stock

3-4 tbsp of homemade pesto

1 fresh artichoke, peeled and sliced

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