Spring Pesto Risotto

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Course Main Course

Cuisine Italian

Keyword basil, lemon, peas, rice, risotto, spinach

Prep Time 15

Cook Time 45

Servings

Calories 504kcal

Author Planted and Picked

Equipment

Blender

Ingredients

1½ cups Arborio rice
2 tbsp olive oil
1 leek, white/light green part only
2 large garlic gloves, minced
¾ tsp sea salt
½ cup white wine
2 tsp Zatar (optional)
6 cups low sodium veg broth
4 cups spinach, loosely packed
zest of 1 lemon
2 tbsp lemon juice (1/2 lemon, juiced)
1½ cups green peas, divided
1 cup basil leaves, divided
black pepper to taste
¼ cup pine nuts

Instructions

Risotto

If you are using frozen peas, place them in a bowl to start to thaw.
Wash and dry spinach, cut into bite sized pieces. Set aside. Measure out basil (leaves only).
Wash and zest 1 lemon. Cut in half and juice ½ of the lemon. Set aside.
Cut the leek in half lengthwise and wash to remove any dirt inside. Cut each piece lengthwise again. Slice each piece widthwise into thin strips. Peel and mince garlic.
Heat 6 cups of veg broth in a medium sized pot. Turn temperature to low to keep warm.
Measure out ½ cup of the peas and about ½ the basil leaves. Place in a blender with about a ¼ cup of veg broth. Blend to liquify. Set aside.
Heat olive oil in dutch oven over medium heat. Add leeks and salt. Grind some pepper into pot as well (if desired) to taste. Sauté, stirring occasionally for about 5 minutes. Add garlic and cook for another 2 minutes.
Add wine and Zatar to the pot, scraping any brown bits off the bottom. Cook for about a minute.
Add rice and stir to coat. Cook for about 2 minutes. Add 1 cup of the vegetable broth. Continue stirring frequently until the liquid has been absorbed (about 5 minutes).
Continue adding about ½ cup of the veg broth at a time, stirring for about 5 minutes in between until the liquid is absorbed. This whole process will probably take about 40 minutes and 6 cups of broth.
Once the rice is creamy and soft, add in the lemon juice, lemon zest, blended peas and spinach. Stir and cover. reduce heat to low to let the spinach wilt (a minute or two).
Meanwhile, slice the rest of the basil. Add the basil and remaining peas to the pot. Stir to combine.
If the risotto is too liquid for you, continue to cook a little longer until you get the right consistency. Likewise, add more broth if it is too thick. Note: the Risotto will thicken as it sits.
To serve, sprinkle each bowl with some pine nuts (about 1 tbsp per serving), and some extra basil or microgreens if desired.

Pine Nuts

Heat small frying pan to medium low. Add pine nuts and toast. Stir or shake the pan frequently to ensure they do not burn. Cook for about 5 minutes or so. They should be light brown and have a nice aroma.

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