Perfect Pesto Risotto
January has arrived and the cold has really started to set in so it's definitely a time for comfort food! This risotto is the creamy, unctuous, flavoursome sort of goodness that will warm you from the inside out this winter.
I like to make this dish at uni because it's incredibly simple, it won't break the bank and it can be made from fridge to fork in a maximum of twenty minutes. Risotto is one of my favourite meals full stop and the addition of pesto really elevates it to a dish of the gods. Hearty flavours and a generous amount of garlic will transport you to Northern Italy, driving away any winter blues.
Perfect Pesto Risotto
Serves 4-6
olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
300g Arborio rice
1 glass of dry white wine
1L hot vegetable (or chicken) stock
6-8 tbsp green pesto, to taste
50g freshly grated parmesan, plus extra for serving
1 organic lemon (optional)
salt and pepper
Heat 2 tbsp of oil in a large saucepan over a medium heat. Add the onion and garlic, stir for 2 minutes, then add the rice and toast it, stirring constantly, for 1 min.
Add the wine and stir until evaporated. Then add 1 ladleful of hot stock and stir until absorbed. Reduce the heat. and then add the rest of stock ,a ladleful at time, -and stir continuously until the rice is almost cooked and stock absorbed.
Once the rice is almost cooked, stir the pesto and the parmesan through the risotto, season with salt and pepper and serve with extra freshly grated parmesan and, if you like, the zest of the lemon on top.
I like to make this dish at uni because it's incredibly simple, it won't break the bank and it can be made from fridge to fork in a maximum of twenty minutes. Risotto is one of my favourite meals full stop and the addition of pesto really elevates it to a dish of the gods. Hearty flavours and a generous amount of garlic will transport you to Northern Italy, driving away any winter blues.
Perfect Pesto Risotto
Serves 4-6olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
300g Arborio rice
1 glass of dry white wine
1L hot vegetable (or chicken) stock
6-8 tbsp green pesto, to taste
50g freshly grated parmesan, plus extra for serving
1 organic lemon (optional)
salt and pepper
Heat 2 tbsp of oil in a large saucepan over a medium heat. Add the onion and garlic, stir for 2 minutes, then add the rice and toast it, stirring constantly, for 1 min.
Add the wine and stir until evaporated. Then add 1 ladleful of hot stock and stir until absorbed. Reduce the heat. and then add the rest of stock ,a ladleful at time, -and stir continuously until the rice is almost cooked and stock absorbed.
Once the rice is almost cooked, stir the pesto and the parmesan through the risotto, season with salt and pepper and serve with extra freshly grated parmesan and, if you like, the zest of the lemon on top.
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