Risotto Patties with Parsley Pesto

Ingredients

• 1 onion
• 1 Garlic clove
• 250 g Risotto rice
• 5 tbsp olive oil
• 125 ml dry white wine
• 600 ml Vegetable Broth
• 1 handful spinach
• 1 tbsp butter
• 3 tbsp grated parmesan
• Salt
• Pepper (freshly ground)
• 80 g breadcrumbs
• 100 g parsley
• 2 Garlic cloves
• 20 g Almond Kernels
• 80 ml olive oil
• Salt

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Sauté in 2 tbsp hot oil in a pot. Add the rice, stir briefly, then deglaze with wine. Let it boil briefly, then add enough broth to cover the rice and cook over medium heat while stirring. Continue adding broth as needed until the rice is cooked but still firm (about 20 minutes). The risotto should not be too liquid so that patties can form later. Wash, trim, and chop the spinach. Stir in butter, spinach, and Parmesan into the finished risotto, season with salt and pepper, and let cool while stirring occasionally.

2. 2.

   For the pesto wash, dry, and strip the parsley leaves. Finely chop. Peel the garlic and finely chop with the almonds. Combine parsley, garlic, almonds, olive oil, and season with salt.

3. 3.

   Shape patties from the risotto and coat them in breadcrumbs. Fry in remaining oil for 4-5 minutes until golden brown.