Vegetable Risotto With Pesto

Recipe by Myra9035
READY IN: 40mins




  • Begin by melting the butter in a large saucepan or wok.
  • Add the onion and fry for a few minutes.
  • Add the pepper to the onion and fry for another two or three minutes.
  • Turn the heat down to medium-low.
  • Add the rice and stir to coat.
  • The rice grains should turn from cloudy to clear.
  • Begin adding the bouillon, about 1/4 cup at a time.
  • It's important to keep stirring, as the rice will absorb the liquid quickly and could burn if left unattended.
  • After about 10 minutes, add the chopped tomato and the zucchini.
  • After 20 minutes add the mushrooms.
  • Continue to add bouillon when the rice has absorbed it.
  • After about 25 minutes add the peas.
  • The bouillon should be just about up by now.
  • The rice usually takes about 25-30 minutes to finish cooking.
  • To test for doneness, take a bite.
  • It could be a bit chewy, but shouldn't be really hard.
  • After the bouillon has been used up and the rice is done, stir in the pesto.
  • Mix well.
  • You can add salt and pepper to taste.
  • Mixing in some extra grated parmesan makes the rice a bit creamier.
  • Top with a bit of parmesan, if desired.
  • Serve with a nice crusty bread.
  • For Vegetarian use the Vegetable Stock.