for 4 person

Pesto

½ dl	olive oil
40 g	pine nuts, roasted
2 bunch	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

How it's done

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.

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