Risotto with non-puréed yellow pesto

Risotto with non-puréed yellow pesto

Total: 45 Min. | Active: 30 Min.
vegetarian, lactose-free
Nutritional value / person: 508 kcal
, Fat: 22 g
, Carbohydrate: 63 g
, Protein: 14 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pesto

½ dl olive oil
40 g pine nuts, roasted
2 bunches basil, leaves torn off
1 garlic clove, thinly sliced
2 tbsp lemon juice
1 sachet saffron

Risotto

1 tbsp olive oil
1 onion, finely chopped
300 g risotto rice
1 dl white wine
8 dl vegetable bouillon
40 g Parmesan, coarsely grated
salt and pepper to taste
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How it's done

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Pesto

Heat the oil in a pan. Add the pine nuts and all of the other ingredients up to and including the saffron. Remove the pan from the heat, leave the oil to infuse for approx. 15 mins.

Risotto

Heat the oil in a pan. Sauté the onion. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the cheese, season. Plate up the risotto, drizzle the pesto on top.

Good to know
Tip: Sprinkle with parmesan shavings prior to serving.

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