Recipes Main courses Italian Vegetarian

This risotto with spinach and pesto is totally the end. So delicious! I came across this little recipe and modified it slightly to suit my taste. Coincidentally, I made it in the afternoon (because of daylight for the photos) and my parents came over for a quick coffee before they left for their trip. They liked the spinach risotto so much that we decided to make this as a starter or intermediate dish for Christmas. The creamy, full flavor really makes it a perfect dish for Christmas dinner!

Recipe

Risotto with spinach and pesto

Risotto with spinach and pesto is a creamy, filling dish that is perfect as a main or intermediate dish. The risotto rice is slowly cooked in broth, white wine and vegetable cream, while spinach and pesto provide extra flavor. The whole thing is garnished with toasted pine nuts, pecorino cheese and fresh basil for a rich and festive meal.

Course	Main course
Kitchen	Italian
Servings	2-3 people

Preparation time

Preparation time	30 min
Total	45 min

Equipment

Large skillet or wok pan
Casserole or sauce pan
Deep plates

Ingredients

200 grams of risotto rice
1000 ml of broth
dash of vegetable cream
250 g fresh spinach
2-3 teaspoons of pesto
1 onion
about 80 grams of pecorino cheese (or another grated cheese)
(toasted) pine nuts
1 garlic clove
Splash of white wine
a few basil leaves
some pepper

How to make risotto with spinach and pesto.

Grab a large pan. Chop the onion and finely chop the garlic and fry it with some olive oil in the pan.
Place the stock in a separate pan. This does not have to cook, but it must be warm.
Then add the risotto rice and let it fry for a few minutes. Deglaze with a good dash of white wine and add broth immediately so that the rice is well under water.
Let the rice absorb the broth and then add new broth. Repeat this. After about 15 minutes, if the risotto has already absorbed a lot of broth, add a dash of vegetable cream and grate some cheese through the risotto
Let the spinach shrink over low heat in a separate pan.
When the spinach has shrunk and the risotto is almost ready, add the spinach to the risotto, along with a dash of white wine. Wait until the rice has also recorded this.
Then roast the pine nuts in the empty pan. Add half to the risotto and scoop the pesto through the risotto and add some pepper and possibly a few leaves of fresh basil.
Serve the risotto. Garnish with the remaining pine nuts and grated pecorino cheese. Enjoy!

Kookstand Voorkomt dat je scherm in slaapstand gaat

Print recipe

Related recipes

Eggplant rolls with hummus

This healthy snack will have you rolling in no time! Vegetarian, gluten-free, vegan and many more benefits.

View post

Beet Carpaccio

You can serve this appetizer raw as well!

View post

Puff pastry appetizers with pesto and tomato

Simple appetizers, but a luxurious addition to a cozy get-together. Tasty and easy to make!

View post

Cauliflower broccoli soup with cheese

Cauliflower broccoli soup with cheese is a delicious Dutch soup, packed with vegetables and flavor. The soup is prepared with cauliflower, broccoli, onion, carrot and garlic, which are slowly cooked in vegetable broth. After pureeing, the soup is made creamy with vegetable milk and flavored with grated cheese. A perfect warming dish for cold days.

View post