Let It Be Risotto With Pesto
Jammer Mansion
People: 1
35 min

Ingredients

6
Asparagus
0.5 tbsp
Balsamic Vinegar
45 grams
Gouda Cheese
100 grams
Leeks
3 tsp
Marjoram
1 tbsp
Pesto
4 tbsp
Pinenuts
60 grams
Risotto Rice
400 ml
Stock
15 ml
Tomato Sauce

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Prep

  1. Wash and cut your asparagus so that they all have a similar size and shape.
  2. Grate or slice your gouda cheese.

Heating Steps

  1. Bring your stock to a boil, so it is ready to be added to your rice a little later.
  2. Toast pinenuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  3. Heat oil in a pan and add leeks, marjoram and fry at lower temperature for several minutes.
  4. Add your rice to the frying pan with Leeks and toast it for a few minutes (be careful not to burn it).
  5. For the most flavor: add a splash of wine or Balsamic Vinegar before adding your hot stock.
  6. Add small batches of your stock while stirring constantly. Make sure to wait until it is fully absorbed before adding more. Stop adding stock when your rice becomes al dente.
  7. Heat clear oil in a pan, add Asparagus and fry for 15 minutes.

Finishing Touches

  1. Add your asparagus to your rice and mix.
  2. Mix pesto and tomato sauce together in a bowl, then drizzle on top of your risotto.
  3. Add Gouda Cheese and Pinenuts on top.