Ingredients
For the risotto:
- 3 tablespoons butter
- 3 shallots, finely diced
- 2 cups Arborio risotto rice (400 g)
- 3 cups vegetable or chicken broth or homemade stock (750 ml)
- 3 cups dry white wine (750 ml)
- 1 cup freshly shaved parmesan cheese or a mix of Sovrano Italian hard cheese (if using finely grated cheese, then use only 2/3 cup) (65 g)
- fresh squeezed juice of 1 lemon
- 3 handfuls fresh baby spinach (about 100 g)
- chopped fresh chives, garnish (optional)
- sea salt and freshly ground black pepper, to taste
For the pesto topping (optional):
- 1 cup lemon balm leaves
- 1 cup basil leaves (parsley can also be used here)
- 3 or 4 cloves of garlic
- 1/4 to 1/2 half a cup of extra-virgin olive oil (60-125 ml)
- the juice from 1 lemon
- sea salt to taste
Instructions
- Blend all pesto ingredients together until smooth and set aside.
- Melt the butter in large saucepan over medium heat. Add the shallots and sauté until tender, about 5 minutes. Add the rice and stir for 2 minutes.
- Add wine and stock bring broth to boil, reduce heat to low and cover until tender, about 30 minutes (feel free to give it a stir after 10 or 15 minutes).
- Stir in cheese, lemon juice and baby spinach leaves. The final consistency should be creamy and smooth. Add a little milk to thin if necessary.
- Transfer to serving bowls and garnish the risotto with chives (or pesto, if using). Season with salt and pepper. Enjoy!