Kale & Mint Risotto

I made a large batch of Kale pesto which was great with pasta and added a lovely flavour to our chops. It's really versatile and great to have in the fridge to make simple and quick family meals, and I used it again in a Risotto. I tend to use Basmati rice as I like the flavour as well as it having a lower GI (Glycemic Index) than risotto or short grain rice, which is important now that the husband is diabetic.

Kale & Mint Risotto

1 red onion, chopped
1 tbsp Olive oil
250g Basmati rice
4tbsp Kale & Mint Pesto
1 Can of Chickpeas, drained
1 Litre of vegetable stock
200g Cooked chicken breast
100g Frozen Peas
100g Grana Padano, grated
Handful of fresh mint, chopped

• Heat the oil in a pan over a medium heat
• Add the onion and sweat for 3 minutes
• Stir in the rice and pesto and some of the stock
• Place the lid on and simmer gently
• Add the chickpeas, and more liquid as the rice begins to absorb it until it has all been added and the rice is tender
• Stir in the cooked chicken and frozen peas and heat through
• Stir in the fresh mint and Grana Padano just before serving