Spinach Basil Pesto Risotto
Ingredients
Instructions
- Preheat oven to 400 degrees F.
- To make the pesto, combine garlic, basil, spinach, olive oil and lemon juice in the jar of a blender.
- Puree until smooth and then season with kosher salt.
- Set aside.
- Place cherry tomatoes on a sheet pan prepared with a sheet of parchment paper.
- Drizzle with the olive oil and sprinkle with kosher salt.
- Place in the oven and roast for 15 minutes.
- For the risotto, in a large pan over medium heat, add the olive oil and onion.
- Saute the onion, stirring often, about 5 minutes.
- Add rice and stir to coat the rice with the onion and oil.
- Cook, stirring often, for 2 minutes.
- Meanwhile, bring stock to a simmer over low heat in a small pot near by the pan.
- Add wine to rice and stir, scraping any bits from the bottom of the pan.
- As the wine cooks off, add a large ladle of stock and continue to cook and stir.
- As the stock cooks off, add another ladle of stock.
- Continue this process of adding stock and cooking it off, stirring continuously.
- When you are about 20 minutes in and have added most of the stock, add the spinach-basil pesto and the rest of the broth.
- Continue to cook another 2 minutes or until rice is tender and cooked through.
- Season to taste with kosher salt.
- Spoon into serving bowls and top with the roasted cherry tomatoes and a drizzle of olive oil.
- Garnish with fresh basil if desired.
Nutrition & Diet Analysis (per serving)
519
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).