Parmesan Pesto Risotto
Credit: Whisk Media Group
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Parmesan Pesto Risotto
Ingredients:
Perfect Basil Pesto
Risotto
Method:
Perfect Basil Pesto
- 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
- 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.
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