Pesto Primavera Risotto

1. Heat some oil in a large saucepan over a medium heat. Add the onion and sweat for 2 minutes. Stir in the MEVALIA Rice and continue cooking, stirring constantly for 1 minute.
2. Pour in the wine and stir until evaporated. Mix in the Jackfruit, celery and courgette, cook for 1 minute. Add 1 ladleful of hot stock, stir until absorbed. Reduce the heat. Add the rest of stock one ladleful at time, stirring continuously until the rice is almost cooked and the stock absorbed.
3. 5 minutes before the rice is completely cooked stir the green beans, MEVALIA pesto and butter into the risotto.
4. To finish garnish with fresh parsley, pepper and a squeeze of lemon juice.

Preparation for the pesto:

1. Mix the MEVALIA Bread Mix with 20ml of water and cook in the microwave for 30 seconds.
2. Place all ingredients into a liquidiser and blitz until smooth.
3. Check the seasoning and place into an airtight container, refrigerate and use within 1 week.

Hints and tips:

Blanching: Boil the vegetables for 30 seconds to 2 minutes in slightly salted water, drain and put into ice cold water before draining again, this stops the cooking process.