Spinach Pesto

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Ingredients

4 servings

300 g
1
2
200 g Risotto rice (carnaroli or aborio)
Butternut squash
Leek
Frozen peas 1 glass
50 g
1 L
10 g
1 tea sp
50 g
2 cloves Dry white wine
Margarine or butter
Bouillon (vegetable)
Fresh rosemary
Nutmeg
Parmesan
Garlic

Prep

15 min

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

1. Mince garlic
2. Cut leek into rings
3. Peel pumpkin and cut into 1 cm cubes
4. Grate some of the parmesan
5. Set the table (it’s best to serve risotto immediately)

Cook

25 min

Sauté leek

medium/high heat (in oil) until soft but not coloured
~2 min

Make bouillon

keep it at a low boil

Add risotto rice, garlic and the rosemary twigs

stir so the rice becomes glassy but don’t let it brown ~2 min, season with salt and pepper

Add butternut squash and white wine

it should sizzle, stir and cook until you don’t see any liquid from the wine ~2 min

Add nutmeg

mix ~1 min

Start adding hot bouillon, one bit at a time

stir until nearly all has been absorbed – the rice
should always be soft rather than dry. Repeat this
process until the risotto is soft but still has a little bite ~12 min

taste and add salt and pepper if needed

When the risotto is almost done, turn off the heat and add peas, freshly grated parmesan and margarine and stir rigorously

~2 min

Remove the rosemary twigs and serve with some parmesan

This recipe is inspired by the Butternut Risotto with Leeks by Feasting at Home.