Risotto with spinach and pesto

Ingredients

• 4 cups chicken broth
• 3 art. l. basil pesto
• 50 g pine nuts
• 300 g spinach leaves (without stems)
• 4 Art. l. grated parmesan
• 1 cup risotto rice (arborio)
• 4 tbsp. l. unrefined olive oil
• onion - 1 onion

Cooking

Step 1

Bring the broth to a boil and keep on the stove, not allowing to cool.
Peel the onion, finely chop. Heat the olive oil in a heavy bottomed saucepan and sauté the onion over medium heat until soft, 4 to 5 minutes.

Add the rice and stir-fry with the onion until the rice is translucent (not letting it change color), 3 to 4 minutes. Add 1 cup hot broth and simmer, stirring, until broth is absorbed. Repeat the operation by adding another half cup of broth.

When the liquid is absorbed, pour in another half cup of broth. When it is absorbed, add finely chopped spinach. Stir and pour half a glass of broth. When absorbed, add pesto and pine nuts.

Pour in the remaining broth and, just before serving, sprinkle with parmesan and freshly ground black pepper to taste.

The main thing is not to stop stirring the risotto while it is on fire. The whole process should take about 30 minutes. The risotto should be creamy and the rice should not be overcooked.