Green Risotto with Spinach & Pea Pesto

A vibrant green risotto — bursting with flavour and beautiful greens; spinach, peas & broad beans — for added taste a big helping of pea and spinach pesto is stirred in.
Green risotto with spinach & pea pesto

I went out for an amazing dinner the other week with a friend, and my main was a gorgeously green nettle risotto.

It tasted incredible, and I don’t know about you, but there’s something about purely green dishes which I always associate with health and vitality.

So I made a vibrant green risotto for you, no nettles (but I really want to try that) just bursting with flavour and beautiful greens; spinach, peas & broad beans.

Then, for added taste and green goodness, a big helping of pea and spinach pesto stirred in.

And you’ve got to try my pea and spinach pesto! It’s absolutely delicious in this recipe but equally good as a toast topper. Delicious.

And my top tip for a rich gooey risotto (the way I like it), cover when cooked and let it stand for 10–15 minutes. Sticky and packed with flavour.

Enjoy, love Niki xx

The Recipe

Green risotto with spinach & pea pesto

Green Risotto with Spinach & Pea Pesto

A vibrant green risotto - bursting with flavour and beautiful greens; spinach, peas & broad beans - for added taste a big helping of pea and spinach pesto is stirred in.
Prep time: 20 minutes
Cook time: 40 minutes
4 servings
5 from 8 votes

Ingredients

For the pea & spinach pesto

  • 3 tbsp pine nuts toasted
  • 1/2 cup hazelnuts
  • 160 g spinach
  • 2 cups peas defrosted
  • 3 tbsp nutritional yeast
  • 1 clove garlic
  • Juice 1/2 lemon
  • 2 tbsp olive oil
  • Sea salt
  • Pepper

For the risotto ingredients

  • 250 g arborio rice washed
  • 2 tbsp olive oil
  • 2 onions chopped roughly
  • 4 cloves garlic sliced
  • 3 tbsp white wine
  • 4 Cups veg stock
  • 4 tbsp nutritional yeast
  • Zest 1 lemon
  • 1 tsp sea salt
  • Lots of black pepper
  • 1 tbsp tamari
  • 2 cups frozen peas
  • 1 cup frozen broad beans
  • 1 cup spinach pesto

To add to the risotto

  • Juice 1/2 lemon
  • Big handful mint
  • 2 tbsp olive oil
  • Big pinch sea salt

As optional toppings

  • More pesto
  • Cashew parmesan
  • Toasted sunflower seeds
  • Drizzle olive oil

Instructions

To make the pesto

  • Add all the ingredients to a food processor or blender to blitz to desired consistency.

To make the risotto

  • Add the oil to a large pan (with a lid) on a low to medium heat, then add in the chopped onions. Fry for 8-10 minutes until soft.
  • Next, add the garlic and fry for a minute, then add rice and stir for a minute, then add in the wine. Stir to combine thoroughly.
  • Add 1 cup at a time of stock until all the liquid is absorbed.
  • Stir in 1 cup pesto, the peas & broad beans. Cook for a minute, then add the lemon juice, lemon zest, mint, olive oil, tamari, nutritional yeast, salt and pepper.
  • You can eat at this stage or if you want a super gooey and comforting risotto, turn off the heat and pop the lid on and let it sit for 10 -15 minutes
  • Add any additional toppings.
Print Recipe

I'd love to hear your comments…

  • frederique chabot
    3 years ago Reply

    5 stars
    This was absolutely amazing!

    An umami explosion! I always use a cup of white wine in risotto to replace some of the broth which is the only change i made. I served with toasted pieces of hazelnuts, mint and cute little pea shoots on top as garnish and it was gorgeous on top of being delicious. I am always impressed by your recipes and this one was particularly special, thank you!

  • Catherine
    4 years ago Reply

    I made this tonight and my hubby says its the best meal I’ve made. It was truly delicious. Thank you for sharing 🙂 x

  • Camille
    4 years ago Reply

    5 stars
    What a great recipe! Did not have any white wine so added a bit more lemon juice, simply delicious!

  • Joanna
    5 years ago Reply

    5 stars
    This is a beautiful recipe I made it last night just perfect Thankyou for sharing x

    • Niki
      5 years ago Reply

      Brilliant
      So happy you like Joanna! xxx

      • Sarah Ellis
        1 year ago Reply

        5 stars
        So delicious and full of flavour – we loved the earthy broad bean flavours lifted by the mint and lemon. This recipe is perfect for using UK seasonal spring vegetables. We’ll make it again and again!

  • Nicole
    5 years ago Reply

    5 stars
    Yum! Enjoyed by the family – two adults and two teens. Thanks!

  • Hayley
    5 years ago Reply

    5 stars
    I made this for dinner tonight, it was absolutely delicious & very filling! What a lovely well balanced combination of flavours. It came out more like 6 big servings for me. I used half the oil in the pesto and completely omitted from the risotto in step 4. Topped it with brazil nut parmesan. Amazing recipe – 5/5 will definitely be making this again. Thanks! 🙂

    • Niki
      5 years ago Reply

      Hi Hayley
      Fantastic – so happy you enjoyed.
      Love the addition of Brazil parmesan!
      love
      Niki xxx

  • Alex Bennetts
    6 years ago Reply

    5 stars
    Oh my gosh!! Absolutely delicious – plus its packed with greens which is such a nice change from boring salads! Definitely going to be making this weekly for meal prep xxx

  • Susan
    6 years ago Reply

    Hi

    Just wondering if it’s fresh or frozen spinach in the pesto ?

    • Niki
      6 years ago Reply

      Hi Susan
      I would definitely recommend using fresh spinach.
      Best wishes
      Niki x

  • Francine
    6 years ago Reply

    The recipe doesn’t say when to add the lemon zest, tamari and nutritional yeast?

  • Joanne
    6 years ago Reply

    5 stars
    Delicious! Thanks for posting 🙂

  • Niki
    6 years ago Reply

    Thank you so much xx

  • agoutigreen
    6 years ago Reply

    There’s no peas in the pea and spinach pesto ingredient list. Are we maybe supposed the use some of the two cups listed below?

Let me know what you think below…

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