Perrysburg Pulse Magazine Perrysburg Pulse October | Page 19

MINESTRONE
Risotto rice & seasonal veg
with Parmesan, lemon &
garlic pesto
I love this minestrone – it
feels fresh and electric with
the contrasting pesto, while
the risotto rice sucks up all
the incredible flavor and
is extremely comforting.
Minestrone has always felt
like a wonderful fallback
recipe – from my days as
a student to being a busy
parent, I love reacting
to what’s available at the
market, growing in the
garden, or even the odds
and ends hiding in the
veg drawer, to create a
beautiful bowl of soup.
Serves 6 to 8
Total time: 1 hour
10 minutes
2 onions
2 sticks of celery
olive oil
600g mixed green veg, such as
courgettes, fennel, tenderstem
broccoli, asparagus, chard,
kale, peas, broad beans
200g Arborio risotto rice
2 litres organic chicken
or veg stock
Peel the onions and celery,
then finely chop both
and place in a large pan
on a medium heat with
2 tablespoons of olive
oil. Cook for 15 minutes,
stirring occasionally. This
is a good time to prep
your green veg, chopping
courgettes and fennel into
1⁄2cm chunks, and finely
slicing broccoli, asparagus,
chard and kale. Put the
veg aside. Stir the rice into
the pan for 2 minutes,
then pour in the stock.
Tie the herbs together
and add to the pan. Bring
to the boil, then simmer
gently for 15 minutes.
CALORIES
- 324KCAL
FAT - 13G
SAT FAT - 3.4G
PROTEIN - 16.8G
CARBS - 36.9G
SUGAR - 6.3G
SALT - 0.9G
FIBRE - 3.7G
Meanwhile, peel the garlic
and pound into a paste in
a pestle and mortar with a
pinch of sea salt. Finely grate
in the Parmesan and lemon
zest, squeeze in the juice,
and muddle in 4 tablespoons
of extra virgin olive oil.
Stir the veg into the soup
and simmer for a final 10
to 15 minutes, ensuring
that the veggies retain
their vibrancy. Season to
perfection, then divide
between warm bowls.
Finish with spoonfuls
of the pesto.
1 mixed bunch of fresh
rosemary & thyme (30g)
2 cloves of garlic
50g Parmesan cheese
1 lemon
extra virgin olive oil
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