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Hazelnut and parsley pesto risotto
An unusual starter. Serve with shavings of Parmesan cheese. Just small portions are needed.
What you need
- for the pesto
- 75 g shelled and skinless hazelnuts, toasted
- 50 g fresh parsley, trimmed and rinsed
- 2 cloves garlic, peeled
- finely grated rind and juice of 1/2 lemon
- 150 ml olive oil
- seasoning
- for the risotto
- 175 g arborio rice
- 350 ml boiling vegetable stock
Method
Place the hazelnuts, parsley, garlic, lemon rind and juice in a food processor or blender. Process until finely chopped. With the motor still running, gradually add the olive oil in a thin stream through the feed tube until the pesto reaches a thick consistency. Season to taste.
Put half the pesto sauce with the rice in a heavy based non-stick saucepan. Stir fry for 1 min until all rice grains are translucent and covered in pesto.
Gradually add the stock to the pan, stirring constantly until all is incoroporated. Bring to the boil. Allow the rice to cook for 20 min until creamy and tender and all the liquid is absorbed.
Stir in the remaining pesto. Stir well. Season to taste. Serve.
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Preparation 5 minutes Cook 26 minutes Total 31 minutes -
Energy 604 kcal/serving Fat 33.0 g/serving Carbohydrates 152.72 g/serving Glycaemic Index 63 Glycaemic Load 24.43 
Serving suggestion
Serve with Parmesan shavings scattered on top.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 2529 | 1759 | 10475 | 8350 |
| Energy (kcal) | 604 | 420 | 2500 | 2000 |
| Protein (g) | 7.00 | 4.87 | ||
| Carbohydrate (g) | 42.6 | 29.6 | 345 | 275 |
| Fat (g) | 47.5 | 33.0 | 95 | 70 |
| Fat (saturated) (g) | 5.59 | 3.89 | ||
| Fibre (g) | 4.37 | 3.04 | ||
| Sodium (mg) | 449 | 312 | ||
| Salt (equivalent) (g) | 1.12 | 0.78 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 66.3 | 46.1 | 800 |
| Vitamin B-12 (µg) | 0.00 | 0.00 | 1 |
| Vitamin B-6 (mg) | 0.24 | 0.17 | 2 |
| Vitamin C (mg) | 28.8 | 20.0 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 7.64 | 5.31 | 10 |
| Zinc (mg) | 1.20 | 0.83 | 15 |
| Calcium (mg) | 55.0 | 38.3 | 800 |
| Folate (mcg) | 144 | 100 | 200 |
| Iron (mg) | 3.95 | 2.75 | 14 |
| Magnesium (mg) | 54.1 | 37.6 | 300 |
| Niacin (mg) | 2.38 | 1.66 | 18 |
| Pantothenic acid (mg) | 0.85 | 0.59 | 6 |
| Riboflavin (mg) | 0.06 | 0.04 | 1.6 |
| Phosphorous (mg) | 118 | 82.3 | 800 |
| Thiamin (mg) | 0.40 | 0.28 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
- Vegan
Corn-free
Cow-dairy free
Dairy free
Egg free
Gluten free
Peanut free
Shellfish free
Wheat free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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