Posted by To make my creamy spinach risotto extra flavorful, add a couple of tablespoons of pesto sauce. It adds magic not just to the taste but also to its look. This gorgeously green risotto with pesto stands out in terms of taste and texture.
The trick in cooking risotto is to be patient. I always take my time and work with the ingredients slowly. I added spinach in two ways, and yet the flavor is not overpowering. The cream at the end brings everything together.
I prefer a little heat in my food and sprinkle chili flakes at the end. It is optional, though.
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Serves : 2-3
Ingredients:
- Arborio rice 150 gms
- Spinach 1/2 cup
- Onion 1
- Garlic 3 cloves
- Chicken stock 1
- Cream 1tbsp
- Parmesan cheese 1/2 cup
- Spinach and parsley pesto 1 and 1/4 tbsp
Pesto recipe
- Spinach 1 cup
- Parsley 1/2 cup
- Walnut 4-5
- Olive oil 1/4 cup
- Garlic 3 cloves
Method:
- Prepare the pesto with the ingredients beforehand. For the risotto, heat some olive oil in a pan, add the garlic and chopped onion.
- When they are slightly fragrant, add the rice. Once the rice emits a somewhat nutty aroma, add the spinach and give it a good stir.
- Next, pour the stock one ladle at a time and keep stirring continuously. It takes another 6-7 minutes until the rice is cooked.
- Stir in the pesto and cream. Mix evenly and turn off the heat.
- Serve with grated Parmesan cheese and chili flakes(optional).
Magic Ingredient 