Pestonudeln mit Spinat

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Zutaten

4 Portionen

300 g
300 g
300 g
80 g Risotto rice (carnaroli or aborio)
Grünkohl
Erbsen (tiefgekühlt)
Walnuts 1 glass
75 ml
1 L
50 g
1
2 cloves Dry white wine
Olivenöl
Gemüsebrühe
Parmesan
Zwiebel
Knoblauch

Vorbereitung

10 min

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

1. Zwiebel würfeln und Knoblauch fein hacken
2. Rough chop walnuts
3. Grate the parmesan
4. Set the table (it’s best to serve risotto immediately)

Kochen

40 min

In a bowl, pour boiling water over kale

add a pinch of salt, stir, leave for a few minutes, then drain and squeeze out excess liquid ~5 min

Gemüsebrühe zubereiten

Add walnuts, garlic, parmesan and olive oil to the kale

blend with a (stick)blender until smooth or leave some texture if you prefer, season with salt and pepper to taste ~5 min

Zwiebeln anbraten

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

Add risotto rice

umrühren ~2 Min

Weißwein hinzufügen

it should sizzle, stir and cook until you don’t see any liquid from the wine ~3 min

Fange an, heiße Gemüsebrühe Löfel für Löfel hinzuzufügen

stir until nearly all has been absorbed – the rice should always be moist rather than dry. Repeat this process until the risotto is soft but still has a little bite ~18 min

Add the kale puree and peas

stir, taste and add salt and pepper if needed ~5 min