Recipes

From our cooks: Steel cut risotto with pea pesto

Newsletter

Steel cut risotto with pea pesto

This recipe is often used by our chefs during the races in Europe. Team Sunweb’s riders will usually have this particular dish for dinner. The following recipe is for four people.

Ingredients Risotto:

  • 500g Oats & Meal–Risotto from Meesters van de Halm
  • 10ml Finca Duernas Picual olive oil
  • 1 red onion (chopped)
  • 1 celery (sliced)
  • 400g baby spinach
  • 200g green asparagus
  • 400g chicken thigh
  • Chicken stock
  • Thyme sprigs
  • 30ml lemon juice

Ingredients Pea Pesto:

  • 100g of peas
  • 1 garlic clove
  • 50g Parmesan cheese (grated)
  • Salt and pepper
  • 20g of pine nuts
  • 10ml Finca Duernas Picual olive oil
  • 2 slices tritordeum bread from de Bisschopsmolen Maastricht

Equipment:

  • 1 big pan
  • Grill pan
  • Mixer
  • Cutting board
  • Cutting knife

Preparation method Pea Pesto:

  1. Add all the ingredients together in the mixer/blender.
  2. When everything is blended, add salt and pepper for taste.

Preparation method Risotto:

  1. Grab your big pan and let the olive oil warm up.
  2. Add the chopped onion and celery.
  3. Allow the onion to get translucent, then add the oats and spinach.
  4. Stir it multiple times in order to prevent it from sticking or getting burned.
  5. Once the spinach has shrunk, add the stock.
  6. Your oats need about four times their weight in fluids to cook.
  7. Heat up your grill pan.
  8. Sprinkle some whole dried thyme sprigs on the pan and grill the chicken.
  9. Roast the green asparagus, without rinsing the juices and fat off the grill.
  10. Roast the slices of bread.
  11. Scoop your risotto onto a deep dish, cover with parmesan cheese.
  12. Add the asparagus with the chicken, then sprinkle the lemon juice on top.
  13. Finish the dish with some pea pesto on top!

Tip: you can cook risotto in three different ways choose your favourite; 1. Adding the stock ladle by ladle, 2. Adding the needed amount and letting it dry cook to perfection, 3. Cook them in a big pot of stock and strain them when they are done.

Nutritional Information:

1/4 of the risotto with pea pesto dish
Energy (Kcal) 870 kcal
Carbohydrates 98 g
Proteins 56 g
Fats 24 g

Don't miss out!