Cheesy Spinach Pesto Risotto

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Cheesy Spinach Pesto Risotto

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Ingredients

PESTO
• 5 cups (1.125 L) baby spinach leaves
• 1/3 cup (75 mL) fresh parsley
• 1/4 cup (60 mL) toasted pine nuts
• 2 garlic cloves, peeled
• Zest and juice of half a lemon
• 1/2 cup (125 mL) olive oil
RISOTTO
• 4 cups (1 L) chicken or vegetable stock
• 1/4 cup (60 mL) olive oil
• 1/2 cup (125 mL) finely diced onion
• 1/4 cup (60 mL) finely diced celery
• 1 1/2 cups (375 mL) Arborio rice
• 1/2 cup (125 mL) white wine
• 1/2 cup (125 mL) grated Parmesan cheese
• 2 tbsp (30 mL) butter
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) black pepper

Instructions

1. To make the pesto, add half the spinach to a food processor and pulse a few times to finely chop. Add the remaining spinach, parsley, pine nuts, garlic, lemon zest and juice. Set the food processor to high speed. Drizzle the olive oil into the working processor while the pesto comes to a puree. Set the pesto aside.
2. To make the risotto, pour the chicken stock into a medium saucepan and set over medium heat to come to a simmer. Meantime, pour the olive oil into a large sauté pan and set over medium heat. Add the onion and celery to the oil and cook 5 to 6 minutes until softened.
3. Stir the rice into the vegetables, allowing it to toast for a minute or two. Pour in the wine. Cook, stirring constantly, until the wine is absorbed by the rice. Begin adding the hot chicken stock, about 1/2 cup (125 mL) at a time, stirring constantly until the liquid is absorbed between additions. Continue adding the stock and stirring constantly in this manner for 20 to 22 minutes until the rice is cooked but still has a bite to it. Remove from the heat.
4. Stir the pesto, Parmesan, butter, salt and pepper into the risotto. Cover and set aside for a few minutes. Serve topped with a little more grated Parmesan and spinach sliced into thin ribbons (optional).

Notes