Red Pesto Risotto

Method5 steps · about 30 min

1. 1

   Step 1: Put the sun-dried tomatoes, almonds (30 g) and the measured 10 g pesto basil in a blender.

   Uses 140 g sun-dried tomatoes in oil · 30 g almonds · 10 g basil

2. 2

   Step 2: Add the measured 60 g pesto oil and blend briefly. Add the grated Parmigiano and blend again until creamy. Transfer the prepared red pesto to a bowl, cover and set aside.

   Uses 30 g Parmigiano Reggiano PDO · 60 g extra virgin olive oil · 140 g sun-dried tomatoes 30 g almonds 10 g basil in blender

3. 3

   Step 3: Bring a pot of water to a boil. Toast the Carnaroli rice (320 g) over high heat in a saucepan with a separate drizzle of oil, stirring for a few minutes. Season with salt and cook for about 7½ minutes, adding boiling water a ladle at a time as needed.

   Cook first half of risotto before peas · 8 minUses 320 g Carnaroli rice · Extra virgin olive oil to taste · Fine salt to taste · boiling water added gradually to cook and loosen rice

4. 4

   Step 4: Halfway through the rice cooking, add the peas (80 g). Continue cooking for about another 7½ minutes, adding the remaining boiling water as needed, until the rice is tender. Turn off the heat and mix in the prepared red pesto, loosening with a little more hot water if needed.

   Finish risotto with peas · 8 minUses 80 g peas · starter blended with 60 g oil 30 g Parmigiano · 320 g rice toasted in extra drizzle oil then cooked about 7½minutes in water · same separate hot water added in ladles as needed

5. 5

   Step 5: Serve the prepared pea and red-pesto risotto with dollops of Robiola, black pepper (to taste) and fresh garnish basil (to taste) leaves.

   Uses 80 g Robiola cheese · Basil to taste · Black pepper to taste · rice and 80 g peas finished another 7½minutes then pesto stirred in off heat