Peas and Pesto Risotto

My husband is a total and absolute carnivore and me a total herbivore.

So both of us constantly try to persuade the other one to be on same genre..No success yet on both sides!

Anyways as I do not encourage much democracy around the kitchen..I cook mostly vegetarian.
There are very few dishes he can gulp without the comment “Sigh…No meat”..Risotto is one among that.

So after the strike of Mushroom and Beetroot Risotto I have been on look out for more risotto recipes

Here is the latest in the list Pesto and Peas Risotto

 Peas and Pesto Risotto 

Ingredients

1 Cup Arborio rice

4 Cups vegetable Stock

1/3 Cup Pesto

¼ Cup frozen Peas

2 Cloves garlic

1 tspn Olive oil

¼ tspn Dried Rosemary

Directions

In a pan heat the olive oil, add the garlic and rosemary and sauté for few seconds

Add the rice and sauté for 2-3 minutes

Add the stock 1/2 cup at a time to the rice and stir lightly. You have to keep stirring. That is the key to perfect risotto

Once the stock is completely absorbed, add another half cup of stock and continue to stir.

Once the rice is almost half done, just before adding the last ½ Cup stock, add the frozen peas.

After the stock is absorbed and rice is done, add the pesto and stir well

Adjust the salt and pepper to taste and enjoy the creamy risotto

Note: I did not add extra Parmesan as the Pesto I used had enough in it.

So if you are Parmesan lover, go ahead and add extra cheese for more goeeyness