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Risotto with Baby Spinach Pesto

17/11/2023

Risotto with baby spinach pesto is a dish that combines the tradition of Italian risotto with the freshness of a pesto made with baby spinach, a delicate variant of spinach salad. Here is the recipe:

Ingredients

  • 320 g of risotto rice (such as Arborio or Carnaroli)
  • 100 g of fresh baby spinach
  • 1 garlic clove
  • 30 g of pine nuts
  • 50 g of grated Parmesan
  • Extra virgin olive oil to taste
  • Vegetable broth to taste (about 1 liter)
  • 1/2 white onion
  • Salt and pepper to taste
  • A splash of white wine (optional)

Preparation

  1. Start by preparing the baby spinach pesto: wash the spinach leaves well and pat them dry. Place the leaves in a food processor with the pine nuts, garlic (remove the germ if you prefer a milder flavor), grated Parmesan, salt, and pepper. Blend everything, drizzling in extra virgin olive oil until you obtain a smooth, homogeneous cream. Taste and adjust salt and pepper to your liking.

  2. In a large pot, prepare the vegetable broth and keep it warm over low heat.

  3. Finely chop the onion and sauté it in a wide pan or pot with a drizzle of extra virgin olive oil until it becomes translucent.

  4. Add the rice and toast it for a couple of minutes, stirring continuously to prevent it from sticking. If desired, you can deglaze with white wine and let the alcohol evaporate.

  5. Add a ladle of hot broth and cook the rice over medium-low heat, adding more broth as it is absorbed, stirring constantly.

  6. When the rice is al dente (it will take about 18 minutes, but check the doneness by tasting), turn off the heat and stir the prepared baby spinach pesto into the risotto, mixing gently to avoid breaking the rice grains.

  7. Let the risotto rest for a minute, then serve hot, with an optional sprinkle of Parmesan.

Fun Facts

Risotto with baby spinach pesto is a great way to enjoy spinach differently from usual. Additionally, the pesto can also be used to dress pasta or as a base for crostini and appetizers. The creamy finish of the risotto makes it a comforting first course.