Risotto Cakes with Parsley Pesto
Ingredients
- For the risotto cakes
- 1 onion
- 1 garlic clove
- 250 grams Arborio rice
- 5 Tbsps olive oil
- 125 milliliters dry white wine
- 600 milliliters Vegetable broth
- 1 handful Spinach
- 1 Tbsp butter
- 3 Tbsps grated Parmesan
- salt
- freshly ground peppers
- 80 grams breadcrumbs
- For the pesto
- 100 grams parsley
- 2 garlic cloves
- 20 grams almonds
- 80 milliliters olive oil
- salt
Preparation steps
Peel the onion and garlic, finely chop and sauté in a pot in 2 tablespoons hot oil. Add the rice, sauté briefly, then pour in the wine. Boil briefly, then add a little broth, so that the rice is covered and cook stirring over medium heat. Cook the risotto over medium heat, stirring constantly. Add broth in small increments and cook, stirring, until the rice is tender but still is still al dente (about 20 minutes). The risotto should not be too thin, so that it is possible to easily shape into patties. Rinse, trim and chop the spinach. Stir the butter, spinach and Parmesan into the finished risotto, season with salt and pepper and allow to cool, stirring occasionally.
For the pesto, rinse the parsley, shake dry and pluck off the leaves. Finely chop. Peel the garlic and finely chop along with the almonds. Mix with the parsley and the oil and season with salt.
Shape the risotto into patties and coat in the breadcrumbs. Cook in remaining oil until golden brown, 4-5 minutes. Serve with the pesto.
