Red Pesto Risotto

Ingredients

Scaled for your household (4 portions) · original serves 4

• Carnaroli rice320 g
• Frozen peas80 g
• Robiola cheese80 g
• Basilto taste + 10 g
  Original recipe breakdown · used in multiple steps

  • to taste Basil for garnish
  • 10 g Basil for pesto
• Extra virgin olive oilto taste + 60 g
  Original recipe breakdown · used in multiple steps

  • to taste Extra virgin olive oil for cooking
  • 60 g Extra virgin olive oil for pesto
• Saltto taste
• Black pepperto taste
• Sun-dried tomatoes in oil140 g
• Flaked almonds30 g
• Parmesan30 g
• Boiling waterto taste
  Specified in source method for cooking rice.

Method

1. 1

   Blend tomatoes, almonds, measured basil and pesto oil. Add grated Parmesan and blend to a creamy pesto.

2. 2

   Toast rice in a little hot oil and season. Cook about 15 minutes, adding boiling water a ladle at a time. Add peas halfway through.

3. 3

   Remove from heat and stir in pesto, loosening with water if needed. Serve with robiola, pepper and basil.