Ingredients
Utensils
Stovetop, Blender, Pot (small)
recipe
Step 1
Put the nuts in a food processor blender and pulse for a few seconds.
Step 2
Add the basil, half the parmesan, 1 tablespoon of olive oil per person and mix. Add some extra water if too thick.
Step 3
Finely chop the garlic.
Step 4
Finely chop the shallot.
Step 5
Add the shallot and garlic to a pan on medium heat with a dab of butter. Cook for 3 minutes, stirring frequently.
Step 6
Add the rice and white wine and cook until the liquid is absorbed.
Step 7
Add the bouillon cube and 1/2 cup of water per person with salt and pepper. Let it absorb and continue adding 1/2 cup of water at a time until all absorbed.
Step 8
After 18-20 minutes the rice should be cooked.
Step 9
Incorporate the pesto into the rice.
Step 10
Serve with parmesan cheese. Optional: top with some chopped hazelnuts. Enjoy!
Nutrition facts
Average estimated amount for one serving
| Energy | 526 cal. |
| Fat | 24 g |
| Carbohydrates | 62 g |
| Protein | 11 g |
| Fiber | 2 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Pesto Risotto" contains 526 Energy, 24 g of Fat, 62 g of Carbohydrates, 11 g of Protein, 2 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
B Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
C Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
Scores computed by
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