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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 variation 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 clove of garlic
  • 30 g of pine nuts
  • 50 g of grated Parmesan cheese
  • 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 dry them. Put the leaves in a blender adding pine nuts, garlic (remove the germ if you prefer a less intense flavor), grated Parmesan, salt, and pepper. Blend everything, adding extra virgin olive oil in a stream until you get a smooth and homogeneous cream. Taste and adjust salt and pepper according to your taste.

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

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

  4. Add the rice and toast it for a couple of minutes, stirring constantly to prevent sticking. If you wish, 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, always stirring.

  6. When the rice is al dente (it will take about 18 minutes, but verify the cooking by tasting), turn off the heat and combine the previously prepared baby spinach pesto with the risotto, stirring gently to avoid breaking the rice grains.

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

Curiosity

Risotto with baby spinach pesto is an excellent way to eat spinach differently than usual. Moreover, the pesto prepared in this way can also be used to dress pasta or as a base for canapés and appetizers. The creamy cooking of the risotto makes it a creamy and comforting first course.