Green Risotto with Grana Padano Crisps, Cherry Tomatoes and Pistachios

Ingredients

• 2 shallots
• 4 tbsp olive oil
• 250 g Risotto rice
• 70 ml white wine
• 800 ml vegetable broth (+ 1 tbsp)
• 100 g Grana Padano
• 1 handful parsley
• 1 handful basil
• 60 g spinach
• 1 tbsp cream cheese (15 g)
• 200 g Peas (frozen; thawed)
• Salt
• Pepper
• 100 g cherry tomatoes
• 50 g pistachios (roasted and unsalted)

Instructions

1. 1.

   Peel and finely chop the shallots. Heat olive oil in a pot and sauté the shallot cubes over medium heat for 3 minutes. Add the risotto rice and sauté for 2 minutes until it becomes slightly translucent. Deglaze with white wine and bring to a boil. Gradually add vegetable broth over about 15 minutes, stirring occasionally and allowing it to reduce repeatedly.

2. 2.

   Meanwhile grate the Grana Padano finely. Place 60 g of Grana Padano in four portions on a baking sheet lined with parchment paper and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 3–5 minutes. Remove and let cool.

3. 3.

   Wash, dry shake, pluck the leaves, and finely chop the herbs. Rinse, dry shake, and cut the spinach slightly smaller. Combine half of the herbs and half of the spinach with 1 tbsp vegetable broth and cream cheese in a blender and puree.

4. 4.

   Add peas to the risotto and cook for 5 minutes. Then season the risotto with the remaining Grana Padano, salt and pepper. Fold in the leftover spinach and herbs as well as the herb purée.

5. 5.

   Clean, wash and halve the tomatoes. Roughly chop the pistachios. Break the Grana Padano crisps into rough pieces. Distribute the risotto onto four plates and garnish with tomatoes, Grana Padano crisps and pistachios before serving.