Parmesan Pesto Risotto

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Make the pesto by placing the pine nuts, basil, garlic, parmesan and olive oil in a small food processor and whizz until finely chopped. Set aside.

Step 2

Risotto

Step 3

Step 1:Place stock in a medium saucepan. Bring to the boil over high heat. Reduce heat to low. Simmer until required.

Step 4

Step 2:Meanwhile, heat the oil in a large saucepan over medium heat. Cook onion, stirring, for 3-4 minutes or until softened. Add rice and stir to coat. Add 1 ladle stock to rice. Cook, stirring with a wooden spoon, until liquid is absorbed. Repeat with remaining stock, 1 ladle at a time until all the stock has been absorbed and the rice is al dente or cooked to your liking.

Step 5

Step 3:Add tomato, spinach and half the pesto to risotto. Cook, stirring, for 1 minute or until spinach has wilted. Season with salt and pepper. Serve topped with parmesan and a little of the remaining pesto, if desired.