An easy, no-stir risotto with fresh spinach and a lemony flavor garnished with a lemon balm and basil pesto. Proof it isn’t necessary to follow the "risotto method" to create a delicious risotto!
Course
Main Course
Category
Italian
Prep Time10minutes
Cook Time35minutes
Total Time45minutes
Servings6
Calories654kcal
AutorElle
Ingredients
For the risotto:
3tablespoonsbutter
3shallots,finely diced
2cupsArborio risotto rice(400 g)
3cupsvegetable or chicken broth or homemade stock(750 ml)
3cupsdry white wine(750 ml)
1cupfreshly 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
3handfuls 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):
1cuplemon balm leaves
1cupbasil leaves(parsley can also be used here)
3 or 4 cloves of garlic
1/4 to 1/2half a cup of extra-virgin olive oil(60-125 ml)
the juice from 1 lemon
sea salt to taste
Method
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!