Lemon Risotto with Lemon Balm Pesto
Whole Food Republic
Whole Food Republic
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Ingredients

  • 8 first-course or 6 main-course servings
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  • INGREDIENTS
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  • 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
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  • 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

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