Homemade Parmesan Pesto is the star of the show in this vegetarian Risotto recipe
Perfect Basil Pesto
Ingredients
⅓ cup (80g) pine nuts, toasted
3 cups fresh basil leaves
1 garlic clove, roughly chopped
⅔ cup (80g) Perfect Italiano™ Extra Sharp Parmesan Grated
⅔ cup (165ml) olive oil
Method
Make the pesto by placing the pine nuts, basil, garlic, Parmesan and olive oil in a small food processor and whizz until finely chopped. Set aside.
Risotto
Ingredients
4 cups (1Ltr) salt-reduced chicken stock
1 tbsp olive oil
1 brown onion, thinly sliced
1½ cups (300g) arborio rice
½ cup (125g) drained sun-dried tomato strips
3 cups (60g) baby spinach leaves
⅓ cup (40g) Perfect Italiano™ Extra Sharp Parmesan Grated
Method
Place stock in a medium saucepan. Bring to the boil over high heat. Reduce heat to low. Simmer until required.
Meanwhile, heat the oil in a large saucepan over medium heat. Cook onion, stirring, for 3-4 minutes or until softened. Add rice and stir to coat. Add 1 ladle stock to rice. Cook, stirring with a wooden spoon, until liquid is absorbed. Repeat with remaining stock, 1 ladle at a time until all the stock has been absorbed and the rice is al dente or cooked to your liking.
Add tomato, spinach and half the pesto to risotto. Cook, stirring, for 1 minute or until spinach has wilted. Season with salt and pepper. Serve topped with Parmesan and a little of the remaining pesto, if desired.
Tips & Hints
Use vegetable stock to make this recipe vegetarian.
Unused pesto will keep for 2-3 days in a sterilised jar in the fridge. Be sure to add an extra 1-2cm of olive oil to cover the surface which help prevent pesto from oxidising and going brown.
