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🍽️ Potato Risotto with Fresh Lemon Pesto

390 kcal · 30 min · 4 servings

Potato Risotto with Fresh Lemon Pesto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Halve the onion and peel it. Cut the onion flesh into very small cubes.
  2. 2. Wash the potatoes thoroughly and peel them. Slice the peeled potatoes into thin rounds.
  3. 3. Wash the lemon. Grate about one teaspoon of the zest.
  4. 4. Halve the lemon and squeeze out the juice.
  5. 5. Heat the butter in a pot over medium heat until it has melted.
  6. 6. Sauté the onion cubes for about one minute.
  7. 7. Add the potato slices to the pot and fry them for two more minutes.
  8. 8. Deglaze the mixture with three tablespoons of lemon juice.
  9. 9. Add broth until the potatoes are just covered.
  10. 10. Simmer the risotto with the lid on for about twenty minutes.
  11. 11. Add a little more broth if necessary, as the liquid evaporates too quickly.
  12. 12. Peel the garlic and chop it roughly.
  13. 13. Wash the herbs and shake them dry.
  14. 14. Remove the thick stems from the herbs.
  15. 15. Wash the snow peas.
  16. 16. Slice the snow peas diagonally into thin strips.
  17. 17. Add the snow peas to the risotto about fifteen minutes before the end of the cooking time.
  18. 18. Let everything finish cooking together.
  19. 19. Put the chopped garlic, herbs, Parmesan, and olive oil into a tall container.
  20. 20. Blend the ingredients into a smooth paste.
  21. 21. Add the grated lemon zest and lemon juice to the paste.
  22. 22. Season the pesto with salt and pepper to taste.
  23. 23. Stir the lemon pesto into the finished potato risotto.
  24. 24. Taste the risotto one more time and adjust seasoning if needed.
  25. 25. Plate the dish.
  26. 26. Serve the risotto immediately and enjoy.

Nutrition per serving