Risotto with Pesto

Yields: 4 Servings Difficulty: Medium Prep Time: 10 Mins Cook Time: 35 Mins Total Time: 45 Mins

Risotto & pesto – the flavour combination is fantastic!

Ingredients

0/17 Ingredients
Adjust Servings
    For the pesto
  • For the risotto

Instructions

0/7 Instructions
  • To make the pesto, put the basil, parmesan, garlic and pine nuts into a food processor and season well. Whiz together and with the motor still running, pour the oil in until the pesto thickens, season to taste.
  • To make the risotto, heat the stock in a pan. Put the olive oil and butter into another pan and add the onion, garlic and celery. Cook very slowly on a low heat for 15 minutes.
  • When the vegetables are softened, add the rice and turn up the heat.
  • When the rice is slightly translucent add the wine and keep stirring until it has cooked into the rice.
  • Add the first ladle of stock and reduce the heat to a simmer. Keep adding the ladlefuls of stock gradually allowing each ladleful to be absorbed before adding the next. This should take around 15 minutes. Season to taste.
  • Remove from the heat and add the butter and parmesan, stir well. Place the lid on the pan and allow to rest for 2 minutes.
  • Serve the risotto and top with a dollop of pesto and a sprinkling of pine nuts & Parmesan. Enjoy!

Tags

#pesto  #risotto  

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.