Green Risotto with Pesto

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Green Risotto with Pesto
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
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
salt
freshly ground peppers
100 grams grated Parmesan
For the pesto
100 grams lamb's lettuce
100 grams fresh Spinach
3 garlic cloves
80 grams Pine nuts
50 grams grated Parmesan
80 milliliters cold pressed olive oil
salt
freshly ground peppers
How healthy are the main ingredients?
ParmesanSpinachPine nutsParmesanshallotsalt

Preparation steps

1.

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.

2.

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.

3.

Season the risotto with salt and pepper, stir in the remaining grated Parmesan cheese and a little pesto and serve immediately.

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