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Recipes

Risotto with wild garlic pesto

By KACHEN
Risotto with wild garlic pesto

Risotto with wild garlic pesto

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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 375 g risotto rice (Arborio or Carnaroli)
  • 2 vegetable stock cubes
  • 2 shallots, peeled & chopped
  • 100 ml white wine
  • 100 g grated Parmesan cheese
  • 30 g butter
  • Freshly ground pepper
  • 50 g wild garlic pesto

Instructions

  1. Dissolve the vegetable stock cubes in 1.5 litres of boiling water.
  2. Melt the butter in a saucepan, add the shallots and sweat them without browning.
  3. Add the rice and mix well to coat the grains. Cook for a further 2 minutes, then add the white wine. When the rice has completely absorbed the wine, add the stock, one ladle at a time, stirring constantly, waiting for the stock to be absorbed between each ladle. Allow approx. 20 minutes cooking time.
  4. Add the parmesan, pepper and 50 g of pesto. Mix and serve immediately.
KACHEN
KACHEN

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