If only my childhood dream was to recipe develop, cook, photograph, blog and publish food all day I’d have accomplished all my life long goals already. Instead my dream was to become a famous actress or singer or dancer, live in Canada and marry Prince Harry. Argh, I’m never going to make it with Meghan around taking it all away from me.
Pesto & Spinach Risotto
Serves 2-3 as a main
Ingredients
- Olive oil
- 1 onion, diced
- 2 cloves of garlic, crushed
- 2 cups aborio rice
- 31/2 cups chicken stock
- 4tbs green pesto – I used Barilla
- 3 handfuls baby spinach, chopped
- Parmesan
Method
Heat up a good drizzle of olive oil in a non stick pan or pot and add the onion and garlic. Keeping the heat low saute for 10 minutes or until the onion is translucent and soft.
Add the aborio rice then heat through for a minute or two before pouring in your first cup of stock (if you have white wine in the fridge add a splash here). Cook down over a super low heat until all the liquid has reduced then follow with another cup. Once this cup has reduced stir through the pesto and spinach then another cup. Once reduced, have a taste to see if your rice is almost cooked. If so, add a tiny splash of stock and if it’s nowhere near done, another cup. Repeat this until tender.
Depending on the chicken stock and pesto that you have used, it’s likely you won’t actually need to add any salt to this dish so have a taste before seasoning. Sprinkle with a little parmesan and serve up!