Pesto Risotto

If you buy the pesto - and there are some good varieties available nowadays - this is just about as easy as an Italian risotto gets. Recipe serves 3-4.

Ingredients:

2 tablespoons (30 ml) olive oil
2 spring onions, finely chopped
1 garlic clove, crushed
1 1/2 cups risotto rice
3/4 cup dry white wine
1 3/4 pints/1 litre/4 cups simmering vegetable stock
3 tablespoons (45 ml) pesto
1/3 cup freshly grated Parmesan cheese, plus extra, to serve (optional)
Salt and freshly ground black pepper

Method:

1. Heat the olive oil in a pan and fry the spring onions and garlic for 4-5 minutes until the spring onions are soft but not browned.
2. Add the rice and cook over a medium heat, stirring all the time, until the grains of rice are coated in oil and the outer part of the grain is translucent and the inner part opaque.
3. Pour in the wine. Cook, stirring, until all of it has been absorbed, then start adding the hot stock, a large spoonful at a time, stirring constantly and waiting until each addition of stock has been absorbed before adding the next.
4. After about 20 minutes, when all the stock has been absorbed and the rice is creamy and tender, stir in the pesto and Parmesan. Taste and adjust seasoning and then cover and rest for 3-4 minutes. Spoon into a bowl and serve, with extra Parmesan, if you like.

Pesto

Although pesto is traditionally served as a sauce for pasta, it goes well with cold meats, grilled or broiled fish, in soups or on salads with a little extra oil and a dash of lemon juice. You can buy pesto but if you can lay your hands on a plentiful supply of fresh basil it really is worth making your own.

Ingredients:

3/4 cup fresh basil leaves, finely chopped
2 tablespoons pine kernels
1/2 cup Parmesan cheese, finely grated
3 cloves of garlic, finely chopped
6 tablespoons olive oil

Method:

1. Combine the basil, pine kernels, cheese and garlic in a blender, and reduce to a thick, green, aromatic paste.
2. Add the oil, a little at a time, until well incorporated.

Variation: For Walnut Pesto, replace half the olive oil with walnut oil and use chopped walnuts instead of the pine kernels.

Bocconcini, Tomato and Pesto Sandwich

If you prefer, you can substitute low-fat mozzarella cheese for the bocconcini and roasted red pepper (capsicum) for the sun-dried tomatoes in this delicious Italian-style sandwich. Recipe makes 4 sandwiches.

Ingredients:

For the Pesto:
1 cup packed fresh basil leaves
1 clove garlic, crushed
1 tablespoon olive oil
Black pepper, to taste
For the Sandwich:
2 loaves (10 inch/25 cm long) French or Italian bread, preferably wholemeal
4 ounces (125 g) sun-dried tomatoes, blanched and patted dry on paper towels
8 ounces (250 g) bocconcini or low-fat mozzarella cheese, thinly sliced

Method:

1. To prepare the pesto, combine the basil, garlic, oil and pepper in a food processor or blender. Blend for about 40 seconds or until smooth.
2. Cut each bread loaf in half horizontally. Spread each bottom slice with half of the pesto; top with half of the tomatoes and mozzarella cheese. Cover with the top slice of the load and cut in half.