Baked Pesto Risotto Recipe | Ella's Kitchen

Ingredients

• 1 tbsp olive oil
• ⁵⁄₁₀ oz unsalted butter
• 1 large onion, finely chopped
• 2 ¹⁰⁄₁₀ oz white cabbage, finely chopped
• 1 tsp dried oregano
• 2 large garlic cloves, finely chopped
• 9 ⁹⁄₁₀ oz risotto rice
• 14 ¹⁄₁₀ oz tin chopped tomatoes
• 140 tsp reduced-salt vegetable stock
• 1 tbsp tomato puree
• For the broccoli pesto:
• 1 ⁴⁄₁₀ oz cashew nuts
• 4 broccoli florets (about 70 g/2½ oz)
• ⁵⁄₁₀ oz kale, stalks removed
• 25 tsp olive oil
• 1 garlic clove
• 1 ⁴⁄₁₀ oz Pecorino or Parmesan cheese, finely grated, plus extra to serve (optional)