21 Arlington St, London, SW1A 1RN, UK | Tel. 020 7493 2521 | Email: info@riceassociation.org.uk
*NEW* Creamy Carnaroli pesto risotto with peas & crispy cheddar crumb
Rice type: short grain Carnaroli rice
Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4
Tip: For an extra punch, stir a little finely grated garlic or a handful of spinach through the pesto before adding it to the rice. The cheddar crumb can be made in advance and stored in an airtight jar for sprinkling over soups, pasta, or even roasted veg.
Ingredients
300g Carnaroli rice
200g frozen peas
6 tbsp green pesto
Juice and zest of ½ lemon
45g breadcrumbs (fresh)
1 tsp olive oil
Step 1
Cook the rice in boiling water for 18–20 mins until tender but with a little bite. Drain and return to the pan.
Step 2
Boil the peas for 2 mins, then drain.
Step 3
Stir the pesto, peas and lemon zest into the hot rice. Season to taste.
Step 4
Meanwhile, heat the olive oil in a non-stick frying pan over medium heat. Add breadcrumbs and toast for 2–3 mins until golden and crisp.
Step 5
Remove from the heat and stir through the grated cheddar - the residual heat will melt it just enough to create a crunchy crumb.
Step 6
Spoon the pesto rice into bowls and top generously with the cheddar crumb.
Step 7
Step 8
Step 9