Rocket Pesto Risotto – Foodie Friday

Risotto with Rocket Pesto, Peas and Goats Cheese is a a creamy, dreamy, flavorful dish that you steam and leave until its ready in 35 minutes!

Recipe details                       Serves 4-6

Method

• Place 1 tablespoon of the butter, olive oil and onion in a large Pyrex or casserole dish. Mix a little so that the onion is coated.
• Place in cold V-ZUG Combi Steam oven and select Regenerate 150 degrees for 9 minutes. Remove from oven and leave oven door ajar to cool.
• Add rice and mix until combined and rice is coated. Pour in wine and stock and gently stir. Place in cooled down oven and select Steam function at 100 degrees for 35 minutes. Set bell times for 30 minutes. You will be adding more ingredients in the last 5 minutes.
• When bell timer rings, scatter peas on top of risotto.
• Once risotto is cooked, stir through pesto, remaining butter and parmesan. season to taste.
• Serve topped with goats cheese and fresh rocket leaves.

Ingredients

2 tbsp                      Unsalted butter

1 tbsp                      Olive oil

1 (one)                     Onion

200g                        Arborio rice

100ml                     Dry white win

50g                           Grated parmesan cheese

¾ Cup                     Frozen peas

500ml                     Vegetable or chicken stock

1 cup                        Rocket pesto

60g                           Goats cheese

Handful                   Rocket leaves

 

Cooking Instructions

Steam 100 degrees for 35 minutes