Risotto with Hazelnut Pesto
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 1x Sainsbury's Young Spinach 260g -
60g Veggie Hard Cheese, can also use parmesan 1x Stamford Street Co. Italian Hard Cheese 200g -
1 Lemon, zest and juice 1x Sainsbury's Lemons -
4 Garlic Cloves, peeled and chopped 1x Sainsbury's Garlic -
350g Arborio Rice 1x Sainsbury's Arborio Risotto Rice 500g -
800 ml Vegetable Stock 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
2 Shallots, peeled and finely diced 1x Sainsbury's Echalion Shallots 400g -
190ml White Wine, approx. 1x Sainsbury's House Sauvignon Blanc (Small bottle) 18.7cl -
50g Hazelnuts 1x Sainsbury's Blanched Hazelnuts 100g -
20g Basil, or parsley 1x Sainsbury's Fresh Packed Basil 30g -
6 tbsp Extra Virgin Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g