
Spinach & Pesto Risotto
55m
A lovely vegetarian risotto with zucchini, leek, spinach, asparagus, and a fresh 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
Cut off and discard the tough bottoms from ½ bunch of asparagus. Finely slice the asparagus
Trim and finely slice 1 spring onion
Slice 100 g of portobello mushrooms
Trim and cut 1 zucchini into small pieces
Trim and cut the white part of 1 leek into small pieces
Pick off the leaves from 1 bunch of spinach
Trim, peel, and dice 1 onion into small pieces
Add 1 tbsp of extra virgin olive oil to a saucepan over medium heat. Add the portobello mushrooms
Add the leek and stir until translucent
Add salt and ground black pepper to taste
Add the zucchini and stir to combine
Add the spinach and stir for 1m until it wilts. Remove from the heat and reserve
Add 1 tbsp of extra virgin olive oil to a medium saucepan over medium heat
Add the diced onion and stir until translucent
Add 1¼ cup of arborio rice and stir
Add 1 tbsp of extra virgin olive oil and stir
Add salt and ground black pepper to taste
Add ½ cup of white vermouth and stir until the liquid is absorbed
Add ½ cup of water to the rice and stir until it evaporates. Add more water as needed, ½ cup at a time, and keep stirring until the rice is cooked but still slightly firm
Add ¼ cup of parmesan cheese to the rice and stir to combine
Add the sautéed vegetables and stir to combine
Add 2 tbsp of the Herb Pesto and stir to incorporate
Add the sliced asparagus and spring onion. Stir to combine. The spinach & pesto risotto is ready
Decorate the plate with the Herb Pesto and add the risotto
Enjoy!
Yield 4 people
Arborio Rice
1¼ cupWhite Vermouth
½ cupAsparagus
½ bunchPortobello Mushroom
100 gLeek
1Spinach
½ bunchZucchini
1Parmesan Cheese
¼ cupSpring Onion
1 bulbOnion
1Extra Virgin Olive Oil
3 tbspBlack Pepper
to tasteSalt
to tasteWater
to cook
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
Blender