Risotto with Pesto Sauce and Pine Nuts
Risotto • Italian
Description
Optionally, this dish can be prepared without cheese and wine and served as a vegan dish.
Ingredients
- Olive Oil 9 tablespoons
- Pickled pearl onions ½ piece
- Arborio rice 10 oz
- Dry White Wine 5 fl oz
- Chicken Broth 0 qt
- Fresh basil leaves 5 oz
- Pistachios 0 oz
- Toasted Sesame 0 oz
- Thyme 4 sprigs
- Parsley 4 sprigs
- Grated Pecorino Pepato Cheese 5 oz
- Salt to taste
Step-by-Step Guide
Step 1
To prepare the pesto sauce, blend the basil leaves with the raw pine nuts, add 5 tablespoons of olive oil, a pinch of salt, and blend everything until smooth, then add 40 grams of grated cheese.
Step 2
For the risotto, lightly sauté the finely chopped onion in olive oil for 1 minute. Add the rice and heat in the pan for 2–3 minutes.
Step 3
Pour in the white wine and let it evaporate until the alcohol smell disappears.
Step 4
While stirring constantly, add the vegetable broth and cook the risotto until done (the rice should be slightly firm in the center).
Step 5
1–2 minutes before it's done, combine the risotto with the pesto sauce, mix well, and season with salt to taste.
Step 6
Serve the finished risotto on a plate, sprinkle with toasted pine nuts, grated cheese, and garnish with sprigs of thyme and parsley.
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