Make this deliciously simple risotto the next time you're wanting some comfort. The sage pesto is cooked into the risotto and added on top before serving.
Sage and spinach pesto risotto
A vibrant and easy risotto recipe worth committing to memory.
- 10 mins preparation
- 40 mins cooking
- Serves 2
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Ingredients
- 2 tbsp extra-virgin olive oil
- 20 gm butter, coarsely chopped
- 2 golden shallots, finely chopped
- 150 gm carnaroli rice
- 100 ml dry white wine
- 750 ml (3 cups) hot vegetable stock
- ¼ cup (loosely packed) sage leaves
- Torn buffalo mozzarella, to serve
Sage pesto
- 40 gm toasted pine nuts
- 1 garlic clove
- 80 ml (⅓ cup) extra-virgin olive oil
- 40 gm finely grated pecorino
- ¼ cup (loosely packed) sage leaves
- 40 gm baby spinach leaves
Method
- 1For pesto, combine pine nuts, garlic and oil in a small food processor and process until finely chopped. Add cheese, sage and spinach and pulse until smooth; season to taste.
- 2Heat 1 tbsp oil and butter in a large deep-sided frying pan over medium heat. Add shallots and stir occasionally until very soft (6-8 minutes). Add rice, stirring to coat, and cook until just coated (1 minute). Add wine and stir occasionally until almost evaporated (2-3 minutes). Add stock a ladleful at a time, stirring continuously until stock is absorbed before adding more. Cook until rice is al dente (20-25 minutes). Add pesto (reserving 1 tbsp), season to taste and stir to combine.
- 3Meanwhile, heat remaining oil in a small frying pan over high heat. Add sage leaves; cook for 30 seconds, or until crisp.
- 4Divide risotto between bowls, top with mozzarella, fried sage leaves and extra pesto to serve.
