Green Minestrone Soup

Warm the oil in a large stockpot over a medium/low heat, then add the onion, celery and a large pinch of salt. Gently sweat for 10 minutes until softened and slightly golden.

Stir the arborio risotto rice into the vegetables and cook for a further 2 minutes. Pour in the stock along with the lemon zest and juice. Bring to the boil and then turn down to a simmer for 15 minutes. Add salt and pepper to taste.

Tip in the broccoli, cabbage, courgette and peas to the pan and simmer gently for a further 10-15 minutes or until the vegetables and the rice are tender. Stir in the pesto.