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Risotto with non-puréed yellow pesto
30 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 508
  • Fat about 22g
  • Carbohydrates about 63g
  • Protein about 14g
This is needed
This is needed for 4 people
Pesto
  • 0.5 dl olive oil
  • 40 g pine nuts, roasted
  • 2 bunches basil, leaves torn off
  • 1 garlic clove, thinly sliced
  • 2 tbsp lemon juice
  • 1 sachet saffron
Risotto
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 300 g risotto rice
  • 1 dl white wine
  • 8 dl vegetable bouillon
  • 40 g Parmesan, coarsely grated
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Pesto
Heat the oil in a pan. Add the pine nuts and all of the other ingredients up to and including the saffron. Remove the pan from the heat, leave the oil to infuse for approx. 15 mins.
Risotto
Heat the oil in a pan. Sauté the onion. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the cheese, season. Plate up the risotto, drizzle the pesto on top.