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Delicious Spinach-Basil-Pesto Risotto

Delicious Spinach-Basil-Pesto Risotto

2 garlic cloves
2 c. packed fresh basil leaves
1 c. fresh spinach leaves
¼ c. good quality olive oil
¼ c. fresh lemon juice
2 c. cherry tomatoes
2 T. good quality olive oil
Kosher salt
4 T. good quality olive oil
½ yellow onion, finely diced
1 ½ c. Arborio rice
1 c. white wine
5 c. veggie or chicken stock
Kosher salt, black pepper
Fresh basil, garnish
Grated fresh parmesan, garnish, optional

  1. Preheat oven 400.
  2. PESTO: Combine all PESTO ingredients in a blender or food processor. Puree until smooth. Season with salt and pepper. Set aside.
  3. TOMATOES: Place tomatoes on sheet pan lined with parchment paper. Drizzle with olive oil and salt. Mix to be sure tomatoes are coated with oil. Roast in oven 15 minutes.
  4. RISOTTO: In large pan over medium heat, add olive oil and onion. Saute, stir often for about 5 minutes. Add rice and stir to coat rice with onion and oil. Cook, stirring often, for 2 minutes.
  5. Bring stock to simmer over low heat in small pot near your pan.
  6. Add wine to rice and stir, scraping any bits from bottom of pan.
  7. As wine cooks off, start adding large ladles of stock and continue to cook and stir.
  8. As stock cooks off, add more stock. Continue this process, stirring constantly.
  9. When you are about 20 minutes into and have added most of stock, add PESTO and rest of broth.
  10. Continue to cook another 2 minutes until rice is tender and cooked through. Season to taste.
  11. Spoon into serving bowls and top with roasted tomatoes and drizzle with some olive oil.
  12. Garnish with fresh basil. Serve grated cheese on side and use as needed to garnish.
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