Green Risotto with Field Salad and Spinach Pesto

Ingredients

• 2 shallots
• 50 g butter
• 250 ml dry white wine
• 250 g risotto rice (e.g., Arborio, Ribe, Baldo depending on preference)
• 800 ml hot chicken broth
• Salt
• Pepper (freshly ground)
• 100 g grated Parmesan
• 100 g Field salad
• 100 g fresh spinach
• 3 Garlic cloves
• 80 g pine nuts
• 50 g grated Parmesan
• 80 ml cold-pressed olive oil
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Peel the shallots and dice finely. In a pot, foam up the butter and sauté the shallots until translucent, then add the rice and stir; deglaze with some wine, pour in the remaining wine, and cook while stirring until almost fully reduced. Add a splash of chicken broth and continue simmering while stirring until the rice absorbs it. Repeat adding broth and stirring constantly until the liquid is reabsorbed. Continue this process until the rice is cooked (15-20 minutes).

2. 2.

   For the pesto, wash and dry the field salad and spinach. Peel the garlic. Toast the pine nuts in a pan without oil until golden brown. Blend the field salad, spinach, garlic, and toasted pine nuts in a blender until finely chopped. Add the Parmesan. Gradually pour in the olive oil while seasoning with salt and pepper.

3. 3.

   Season the risotto with salt and pepper, fold in the grated Parmesan and some pesto, and serve immediately.