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🍽️ Creamy risotto with green salad pesto

956 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 50 g butter
• 250 ml dry white wine
• 250 g risotto rice (e. g. Arborio, Ribe, Baldo depending on preferences)
• 800 ml hot chicken broth
• salt
• pepper (from the mill)
• 100 g grated parmesan
• 100 g lamb's lettuce
• 100 g fresh spinach
• 3 garlic cloves
• 80 g pine nuts
• 50 g grated parmesan
• 80 ml cold-pressed olive oil
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the shallots and cut them into very small cubes.
2. 2. Melt the butter in a pot until it foams.
3. 3. Add the shallots to the butter and sauté them briefly until they are soft and translucent.
4. 4. Add the rice to the pot and stir briefly to coat it with the butter.
5. 5. Deglaze the rice with a splash of wine and continue to stir.
6. 6. Pour in the remaining wine and let the liquid reduce almost completely while stirring.
7. 7. Add a small ladle of chicken broth and stir until the rice has absorbed it.
8. 8. Add small amounts of broth repeatedly, stir constantly, and continue cooking until the liquid is absorbed each time.
9. 9. Repeat this process until the rice is cooked through in about 15 to 20 minutes.
10. 10. Wash the lamb's lettuce and spinach thoroughly and shake them dry.
11. 11. Peel the garlic.
12. 12. Toast the pine nuts in a pan without fat until golden brown.
13. 13. Place the lamb's lettuce, spinach, garlic, and pine nuts into a blender.
14. 14. Blend the ingredients into a fine mixture.
15. 15. Add the grated Parmesan cheese.
16. 16. Pour in the olive oil gradually and stir it in.
17. 17. Season the pesto with salt and pepper to taste.
18. 18. Season the finished risotto with salt and pepper.
19. 19. Stir the remaining grated Parmesan and a spoonful of pesto into the risotto.
20. 20. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 956
• Protein: 36 g · Fett/Fat: 62 g · Carbs: 53 g