Green risotto with hazelnut pesto
- February 2018
- Serves 8 (or 4 as a main dish)
- Hands-on time 25 min, simmering time 20 min
This incredible risotto recipe is brought to you by Sparrow restaurant owners, Terry Blake and Yohini Nandakumar. The clean-tasting spinach risotto is topped with soft dollops of whipped goat’s cheese and a hazelnut and parmesan crumb…It’s restaurant-style food that you can easily achieve within your own kitchen.
- Vegetarian recipes
- 28.3g (10.1g saturated)
- 22.8g (2.1g sugars)
Make the green purée and pesto a few hours ahead and set aside until needed.
To part-cook the risotto, at step 4 cool it quickly by spreading it out on a baking tray, then chill in a bowl, covered, until required (up to 6 hours ahead). To finish, return the risotto to the pan and continue to cook, stirring in the remaining stock, until the rice is al dente, then continue from step 5.
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