Risotto with Hazelnut Pesto

    10m prep time
    40m total time
    Easy level
    12 ingredients

This is a perfect partnership of seasonality, comfort and ease. It's earthy, wholesome and versatile, allowing you to use up unloved greens, herbs and open packets of nuts that need a good home. We have used spinach but cavolo nero, savoy cabbage or brussel tops will work in the same way. The pesto is the perfect way to use up already opened packs of hazelnuts, pine nuts, almonds or walnuts, so be sure to check what you have in your cupboards before placing your full order.

Method

Based on 4 servings, adjust as needed.

Step 1

Prepare the vegetable stock in a saucepan and bring to a simmer. Place a large, wide-based saucepan on a medium heat and add 1/3rd of the olive oil. To this add the chopped shallots 2/3rds of the chopped garlic. Sweat (cook without colour) for 4-5 minutes, with a large pinch of salt.

Step 2

Pour in the arborio rice and coat the rice in the shallots before adding the white wine. Allow the wine to bubble and reduce, stirring continuously. Once most of the wine has been absorbed by the rice, it's time to start gradually adding the hot vegetable stock, ladleful by ladleful. Stir the rice every minute or so until all but one ladle of the stock has been added. Stir through the spinach leaves, stir well and cook for a further 2 minutes. Turn off the heat. This whole process should take around 20 minutes.

Step 3

While the risotto is bubbling away, make the pesto by combining the hazelnuts, remaining **peeled and grated garlic clove, basil, the zest and juice of lemon and the remaining olive oil. These ingredients can be blended in a mini chopper/blender, liquidiser, Nutribullet or equivalent. Add a splash of water until you have a dropping consistency. You can also just chop everything by hand. Once you have a smoothish paste, fold through half of the grated veggie hard cheese

Step 4

Now that your pesto is made, turn the heat on under the cooked risotto. Bring it to a simmer before adding the final ladle of vegetable stock and the remaining grated veggie hard cheese. Cook for 1 minute and season with black pepper. Stir through half of the pesto before serving in bowls with the remaining hazelnut pesto drizzled on top and some extra cheese.
  • Ingredients
  • Based on 4 servings
  • 200g Baby Spinach, cavolo nero or kale 1 x Sainsbury's Young Spinach 260g
  • 350g Arborio Rice 1 x Sainsbury's Arborio Risotto Rice 500g
  • 190ml White Wine, approx. 1 x Sainsbury's House Sauvignon Blanc White Wine (Small bottle) 18.7cl
  • 50g Hazelnuts 1 x Sainsbury's Blanched Hazelnuts 100g
  • 6 tbsp Extra Virgin Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 500ml
  • 4 Garlic Cloves, peeled and chopped 1 x Sainsbury's Garlic
  • 2 Shallots, peeled and finely diced 1 x Sainsbury's Echalion Shallots 400g
  • 60g Veggie Hard Cheese, can also use parmesan 1 x Stamford Street Co. Italian Hard Cheese 200g
  • 1 Lemon, zest and juice 1 x Sainsbury's Lemons
  • 800 ml Vegetable Stock 1 x Sainsbury's Vegetable Stock Cubes 10 x 10g
  • 20g Basil, or parsley 1 x Sainsbury's Fresh Packed Basil 30g
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
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