Risotto with basil

• 10 minutes to prepare • 25 minutes to cook • Serves 4

 

 

Green taste II

This basil risotto is an easy, cheap and delectable meal.

All that's required for success is some dedicated stirring.
Substitute the Pecorino for another hard cheese if you prefer a smoother flavour.
Almonds make the perfect fat here along with the basil.
This recipe also welcomes the addition of other light veg – asparagus, or peas – if you are in the mood for additional taste.
Enjoy!


Here's what you will need for the 4-serving recipe:

 

320 g Carnaroli rice 
80 g fresh basil
100 g almonds
1 l vegetable broth
1 shallot
100 ml dry white wine
60 g grated Pecorino cheese
EVO oil
salt and pepper

1. Pour 2 tablespoons of EVO oil in a pan and add the shallot, chopped. Braise it over low heat
2. Add the rice and let it toast for 1 minute. Then, simmer it with the wine
3. When the wine has evaporated, add a spoonful of boiling broth
4. Cook the rice, as for a normal risotto, adding some boiling broth at a time (please refer to the cooking time indicated on the rice package) 
5. Meanwhile, in a blender, pour 2 tablespoons of EVO oil, add the basil leaves, almonds and Pecorino cheese. Blend for few seconds until coarsely pureed. Then place it in the freezer
6. When the rice is done, take off the heat and stir in the basil pesto. Serve hot with freshly ground pepper on top

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.