
Herb Pesto Risotto
45m
A lovely vegetarian risotto with a pop of freshness from the herb pesto.
.
Peel 2 garlic cloves and add them to the blender. Add ½ cup of roasted sliced almonds
Add ⅔ cup of mizuna, ⅔ cup of young ground elder, and ⅔ cup of parsley leaves. Add ⅓ cup of grated parmesan cheese
Add 1 cup of extra virgin olive oil
Add ⅓ cup of apple cider vinegar
Add black pepper and salt to taste
Blend it on medium speed until almost smooth
The herb pesto is ready
Trim, peel, and small dice 2 small onions
Add 2 tbsp of olive oil to a medium saucepan over low heat
Add the onion and sauté until translucent, mixing occasionally
Add 1¼ cups of arborio rice. Turn the heat to medium and stir for 1m
Add 2 tbsp of olive oil and stir to combine
Add salt and black pepper to taste. Stir
Add ½ cup of white vermouth and stir until the liquid is completely absorbed
Add ½ cup of water and keep stirring for 15m until the rice is cooked through but still slightly firm. Add more water when necessary, ½ cup at a time
Add ¼ cup of grated parmesan cheese and stir until completely melted
Add 2 tbsp of the herb pesto and stir to combine.
Plate the risotto and top with grated parmesan cheese to taste. The herb pesto risotto is ready
Enjoy!
Yield 4 portions
Arborio Rice
1¼ cupsGrated Parmesan Cheese
¼ cupGrated Parmesan Cheese
to tasteOlive Oil
4 tbspWhite Vermouth
½ cupSmall Onion
2Black Pepper
to tasteSalt
to taste
Herb Pesto
Extra Virgin Olive Oil
1 cupRoasted Laminated Almond
½ cupMizuna
⅔ cupYoung Ground Elder
⅔ cupParsley
⅔ cupGrated Parmesan Cheese
⅓ cupApple Cider Vinegar
⅓ cupGarlic
2 clovesBlack Pepper
to tasteSalt
to taste
Equipment
Fine Grater
Blender