Spinach Pesto

[wpbb post:excerpt length=’55’ more=”]

[cmr_ratings no_title=1  no_table=1 hide_if_no_rating=1]

Ingredients

4 servings

300 g
400 g
250 g
75 g Risotto rice (carnaroli or aborio)
Chestnut mushrooms
Cherry tomatoes
Rocket 1 glass
400 g
400 ml
100 g
20 g
1 Dry white wine
Canned tomatoes
Bouillon (vegetable)
Creme (or oat) fraiche
Parmesan (optional)
Onion

Tip

It’s important to prepare before you start cooking. There’s no time to cut things when cooking risotto.

Prep

10 min

1. Dice onion
2. Cut mushroom into slices
3. Halve the cherry tomatoes
4. Set the table (it’s best to serve risotto immediately)

Cook

30 min

Make bouillon

cover to keep hot ~1 min

Sauté onion and mushrooms

medium/high heat ~5 min

Add risotto rice

stir so the rice becomes glassy but don’t let it brown ~2 min

Add wine and cherry tomatoes

it should sizzle. Stir well and reduce heat. Cook and stir until most liquid is evaporated ~3 min

Add canned tomatoes

~3 min

Add bouillon in small bits

continue stirring and adding until the rice is cooked ~15 min

When rice is done and liquid is mostly gone, turn off the heat and add creme fraiche

stir through to make it creamy, add salt and pepper to taste ~1 min

Serve with rocket and parmesan

Tips

Getting a ‘perfect’ risotto involves a lot of subtle details but is worth it. Read up on it here.