Description
Spinach Basil Pesto Risotto with roasted cherry tomatoes. So creamy and rich, you won’t believe it’s gluten-free and dairy-free—and vegan if you use vegetable stock. Just remember: Keep stirring!
From Heather Christo.
Ingredients
- FOR THE PESTO:
- 2 cloves Garlic
- 2 cups Packed Basil Leaves
- 1 cup Spinach Leaves
- ¼ cups Olive Oil
- 3 Tablespoons Fresh Lemon Juice
- Kosher Salt
- FOR THE TOMATOES:
- 2 cups Cherry Tomatoes
- 2 Tablespoons Olive Oil
- Kosher Salt
- FOR THE RISOTTO:
- 4 Tablespoons Olive Oil
- ½ Yellow Onion, Diced Small
- 1-½ cup Arborio Rice
- 1 cup Dry White Wine
- 5 cups Vegetable Or Chicken Stock
- Kosher Salt
- Fresh Basil, For Garnish
Preparation
Preheat oven to 400ºF.
To make the pesto, combine garlic, basil, spinach, olive oil and lemon juice in the jar of a blender. Puree until smooth and then season with kosher salt. Set aside.
Place cherry tomatoes on a sheet pan prepared with a sheet of parchment paper. Drizzle with the olive oil and sprinkle with kosher salt. Place in the oven and roast for 15 minutes.
For the risotto, in a large pan over medium heat, add the olive oil and onion. Saute the onion, stirring often, about 5 minutes. Add rice and stir to coat the rice with the onion and oil. Cook, stirring often, for 2 minutes.
Meanwhile, bring stock to a simmer over low heat in a small pot near by the pan.
Add wine to rice and stir, scraping any bits from the bottom of the pan. As the wine cooks off, add a large ladle of stock and continue to cook and stir. As the stock cooks off, add another ladle of stock. Continue this process of adding stock and cooking it off, stirring continuously.
When you are about 20 minutes in and have added most of the stock, add the spinach-basil pesto and the rest of the broth. Continue to cook another 2 minutes or until rice is tender and cooked through. Season to taste with kosher salt.
Spoon into serving bowls and top with the roasted cherry tomatoes and a drizzle of olive oil. Garnish with fresh basil if desired.
