Risotto with spinach and pesto

Recipes Main courses Italian Vegetarian

This risotto with spinach and pesto is absolutely wonderful. So incredibly tasty! I came across the recipe and tweaked it a bit to suit my own taste. By coincidence I made it in the afternoon (for daylight for the photos) and my parents popped in for coffee before they left on their trip. They liked the spinach risotto so much that we decided to serve it as a starter or mid-course at Christmas. Because of its creamy, full flavor it's truly a perfect dish for the Christmas dinner!

x_ckl_recipe_markerRisotto with spinach and pesto Risotto with spinach and pesto is a creamy, full-bodied dish that's perfect as a main course or an intermediate course. The risotto rice is slowly cooked in broth, white wine and plant-based cream, while spinach and pesto add extra flavor. The dish is garnished with toasted pine nuts, pecorino cheese and fresh basil for a rich and festive meal. How to make risotto with spinach and pesto? Main course Italian 2-3 people 30 min 45 minutes

Take a large pan. Finely chop the onion and garlic and sauté them in the pan with a little olive oil.
Heat the broth in a separate pan. It doesn't need to boil, but it should be very warm.
Then add the risotto rice and let it cook for a few minutes. Deglaze with a generous splash of white wine and immediately add broth so the rice is well covered.
Let the rice almost completely absorb the broth and then add more broth. Repeat this. After about 15 minutes, when the risotto has absorbed quite a bit of broth, add a splash of plant-based cream and grate some cheese into the risotto.
Wilt the spinach in a separate pan over low heat.
When the spinach has wilted and the risotto is almost ready, add the spinach to the risotto along with a splash of white wine. Wait until the rice has absorbed this as well.
Then toast the pine nuts in the empty pan. Add half of them to the risotto, stir the pesto through the risotto, and add some pepper and, if desired, a few fresh basil leaves.
Serve the risotto. Garnish with the remaining pine nuts and grated pecorino cheese. Enjoy!

Recipes Main courses Italian Vegetarian 200 g risotto rice 1000 ml broth splash of plant-based cream 250 g fresh spinach 2-3 teaspoons pesto 1 onion about 80 g pecorino cheese (or another hard cheese for grating) (toasted) pine nuts 1 clove of garlic a generous splash of white wine a few basil leaves some pepper Large frying pan or wok Saucepan or small saucepan Deep plates Frying Pan frying-pan Sauce pan saucepan Cooking Pots and Sauce Pans cooking-pots-and-sauce-pans Wok Pan wok-1 Beka Frying pan Cicla stainless steel Ø 28 cm – suitable for all heat sources – without non-stick coating Beka Koekenpan De Buyer Frying pan Mineral B Element - ø 20 cm - without non-stick coating De Buyer ["Koekenpan"] Pappardelle met wilde paddenstoelen en parmezaan foodies-pappardelle-met-wilde-paddenstoelen-en-parmezaan Quesadilla with eggplant, bell pepper and cheese foodies-quesadilla-met-aubergine-paprika-en-kaas Gluten-Free Falafel Salad foodies-falafelsalade Risotto with asparagus and salmon foodies-risotto-met-asperges-en-zalm

Recipe

Risotto with spinach and pesto

Risotto with spinach and pesto is a creamy, full-bodied dish that's perfect as a main course or an intermediate course. The risotto rice is slowly cooked in broth, white wine and plant-based cream, while spinach and pesto add extra flavor. The dish is garnished with toasted pine nuts, pecorino cheese and fresh basil for a rich and festive meal.

Course	Main course
Kitchen	Italian
Servings	2-3 people

Preparation time

Preparation time	30 min
Total	45 minutes

Equipment

Large frying pan or wok
Saucepan or small saucepan
Deep plates

Ingredients

200 g risotto rice
1000 ml broth
splash of plant-based cream
250 g fresh spinach
2-3 teaspoons pesto
1 onion
about 80 g pecorino cheese (or another hard cheese for grating)
(toasted) pine nuts
1 clove of garlic
a generous splash of white wine
a few basil leaves
some pepper

How to make risotto with spinach and pesto?

Take a large pan. Finely chop the onion and garlic and sauté them in the pan with a little olive oil.
Heat the broth in a separate pan. It doesn't need to boil, but it should be very warm.
Then add the risotto rice and let it cook for a few minutes. Deglaze with a generous splash of white wine and immediately add broth so the rice is well covered.
Let the rice almost completely absorb the broth and then add more broth. Repeat this. After about 15 minutes, when the risotto has absorbed quite a bit of broth, add a splash of plant-based cream and grate some cheese into the risotto.
Wilt the spinach in a separate pan over low heat.
When the spinach has wilted and the risotto is almost ready, add the spinach to the risotto along with a splash of white wine. Wait until the rice has absorbed this as well.
Then toast the pine nuts in the empty pan. Add half of them to the risotto, stir the pesto through the risotto, and add some pepper and, if desired, a few fresh basil leaves.
Serve the risotto. Garnish with the remaining pine nuts and grated pecorino cheese. Enjoy!

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This spinach and pesto risotto is a lovely vegetarian dish that's perfect for a midweek evening. The creamy rice combined with the fresh pesto and tender spinach makes this a dish you'll want to enjoy again and again.

Serve the risotto immediately after cooking, because risotto tastes best when it's fresh and warm on the table. Generously garnish with grated pecorino and the toasted pine nuts for an extra tasty crunch.