Pesto Risotto with Toasted Pine Nuts
, Serves 4
Creamy arborio risotto built on shallot, garlic and white wine, finished with parmesan, basil pesto and toasted pine nuts.
| 35 g pine nuts, toasted | Toast pine nuts, 2-3 min | Garnish with pine nuts | ||||
| 30 g unsalted butter | Sauté in butter, 5 min | Toast rice 2 min, deglaze with wine | Add warm stock 1/2 cup at a time | Stir in parmesan until melted | Off heat, stir in pesto & season | |
| 1 large shallot, finely chopped | ||||||
| 3 cloves garlic, finely chopped | ||||||
| 200 g arborio rice | ||||||
| 120 ml white cooking wine (optional) | ||||||
| 950 ml vegetable stock, warmed (or chicken stock or water) | ||||||
| 50 g parmesan cheese, grated | ||||||
| 120 g pesto | ||||||
| salt and pepper, to taste |
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