Green Risotto with Pesto
- For the risotto
- 2 shallots
- 50 grams butter
- 250 milliliters dry white wine
- 250 grams Arborio rice (or other short-grain rice such as Ribe, Baldo depending on preference)
- 800 milliliters Chicken broth
- freshly ground peppers
- 100 grams grated Parmesan
For the risotto: Peel and finely dice the shallots and sauté in butter until soft. Add the rice, stirring to coat, then pour in some wine and cook, stirring until the wine has been absorbed. Add the remaining wine and cook, stirring occasionally until absorbed. Add some of the chicken broth and simmer, stirring frequently, until the rice has absorbed most of the broth. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
For the pesto: Rinse the lettuce and spinach and shake dry. Peel the garlic. Saute the pine nuts in a dry skillet until golden brown. Place the lamb's lettuce, spinach, garlic and pine nuts in a blender and finely chop. Add 50 grams (approximately 1 1/2 ounces) grated Parmesan and gradually incorporate the olive oil. Season with salt and pepper.
Season the risotto with salt and pepper, stir in the remaining grated Parmesan cheese and a little pesto and serve immediately.