Risotto With Fresh Basil Mint Pesto Recipes

Steps:

• Bring the chicken broth to a bare simmer in a medium saucepan.
• Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. Add the shallots and garlic, and cook, stirring, until softened, about 2 minutes. Add the Arborio, stirring to coat. Add the wine and simmer until evaporated.
• Add just enough of the simmering stock to cover the rice. Cook, stirring constantly, until the rice is almost dry; adjust the heat to keep the liquid at a low bubble. Repeat with more stock to cover. Continue to cook in this manner until the rice is creamy and al dente, 20 to 25 minutes total; you may not use all of the broth.
• Add the peas and cook, stirring, until heated through, about 2 minutes. Stir in the Parmesan, the remaining 2 tablespoons butter and the lemon juice and nutmeg. Add a splash more stock or water if necessary to loosen the risotto. Season with salt and pepper, and stir in the mint.
• Transfer the risotto to a serving bowl, top with mint leaves and serve with additional Parmesan.

Steps:

• PESTO: In a food processor or blender, combine the basil leaves, mint, garlic and lemon zest. Blend until smooth. Add the salt and pine nuts, pulsing until nuts are chopped.
• With motor running, slowly drizzle the lemon juice and 2 tablespoons olive oil through the feed tube until you have a smooth puree.
• Season pesto to taste with pepper and set aside. Pesto can be prepared up to 4 hours in advance. For best results, do not freeze.
• RISOTTO: In a saucepan, heat the remaining olive oil over medium-high heat. Saute the shallots until soft, approximately 2 minutes. Next, add the arborio rice, cooking until grains are opaque and "glisten", about another 2 minutes. Be careful not to burn the rice, reducing heat if necessary!
• {{Slowly}} stir in 1 cup hot broth. Once broth is absorbed, add more broth, 1/2 cup at a time, stirring the rice constantly. Stir until liquid is absorbed.
• For the next step, add the boiling water in the same manner as the broth, 1/2 cup at a time, stirring constantly. Reduce heat to medium. Stop adding water when rice is almost done- or "al dente". (That means you may or may not use all of the boiling water.).
• When rice is al dente, continue stirring constantly. Rice should look moist and not dried out;- the grains creamy looking.
• Keep stirring the arborio rice until thick and creamy about 5 minutes more.
• Season to taste with salt and freshly cracked black pepper.
• To serve, divide the cooked risotto among 4 bowls and stir in 1/4 cup of the pesto into each bowl.
• Serve the Parmesan cheese on the side, if desired.

Steps:

• Make the broth: Bring 6 cups water and 1 teaspoon salt to a simmer in a medium saucepan over medium heat. Add the leeks and cook until tender, 3 to 4 minutes; remove with a slotted spoon to a bowl. Adjust the heat to keep the broth at a gentle simmer.
• Meanwhile, heat 1 tablespoon butter in a wide saucepan over medium-high heat. Add the rice and cook, stirring, 1 minute. Add the wine and cook, stirring, until almost evaporated, about 1 more minute.
• Add 2 cups of the hot leek broth to the rice; cook, stirring occasionally, until almost absorbed, about 6 minutes (adjust the heat to keep the risotto at a simmer). Add 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Add the leeks, peas and 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Taste the rice: If it is not fully cooked, add a little more broth and continue to cook, stirring, until al dente.
• Stir in the ham and remaining 1 tablespoon butter. Remove from the heat; stir in 2/3 cup pesto, the mozzarella and Parmesan. Season with salt. Divide among bowls and top with the remaining pesto.

Steps:

• Make the mint pesto: Process the nuts and garlic in a food processor until finely chopped. Add the mint, salt, and pepper to taste and pour the oil on top. Process until well blended, adding an extra tablespoon oil if needed. Set aside.
• Preheat the oven to 350 degrees F.
• For the baked cauliflower and rice risotto: Heat the olive oil in a large, ovenproof saucepan or Dutch oven over medium heat. Add the onion and saute until tender and translucent, about 6 minutes. Do not let it brown.
• Add the Arborio rice, salt, and pepper and stir to combine, coating all the rice with the oil. Saute the rice for 3 to 4 minutes, or until some of the grains become translucent.
• Stir in the Cauliflower Rice and saute for 2 minutes.
• Pour the wine into the pan, bring to a simmer, and cook until it has been absorbed, about 3 minutes.
• Pour in 2 cups of the very hot stock or water, bring to a simmer, cover, and place the pan in the oven. Bake until most of the liquid is absorbed but the rice is still slightly undercooked, about 15 to 16 minutes.
• Remove the pan from the oven and set on the stovetop over medium heat. Add 3/4 cup of superhot stock or water and cook the rice, stirring constantly, for 2 to 3 minutes. Taste the rice for doneness. Ideally, it is a little al dente and the risotto creamy. Stir in the butter, 3/4 cup of the Parmesan, the spinach, if using, and the pesto. Adjust the consistency with additional stock, if needed; season with salt and pepper to taste.
• Serve immediately with the remaining Parmesan on the side.
• Place the cauliflower in a food processor fitted with a metal blade. Pulse for about 30 seconds, or until you get very small pieces (resembling snow or rice).

Steps:

• To make the pesto, crush the garlic to a paste with a pinch of salt using a pestle and mortar. Add the pine nuts and pound to a coarse paste, then tear in the basil and mint, pounding again until they've broken down. Stir in the oil and cheese, then taste for seasoning - add more cheese if you like.
• Heat the oil and butter in a large non-stick frying pan over a medium heat. Add the courgettes, sprinkle in the chilli flakes and nutmeg, and season with salt and pepper. Fry for 3-5 mins until the courgettes are golden and softened. Add the spring onions and lemon zest, and stir for a minute or two. Tip in the rice and stir to coat in the oil until translucent, about 2 mins.
• Pour in the wine, then cook for a couple of minutes until it's mostly evaporated. Add a ladleful of the stock and stir for a few minutes until it's absorbed. Continue adding a ladleful at a time for 20-30 mins, stirring continually, until all of the stock is absorbed.
• Stir in the blanched broad beans and flowers, if using, and warm through for 2 mins. Remove from the heat and stir through the parmesan. Allow to sit for about 5 mins, then swirl through half of the pesto. Any remaining pesto will keep chilled for up to two days.
• Divide the risotto between bowls and scatter with the extra basil leaves, extra cheese and another spoonful of the pesto, if you like.

Steps:

• Chop the basil, mint and nuts coarsely. Add them along with the Parmesan cheese and garlic to a food processor.
• Gradually add the olive oil through the feed tube and process until pesto is well-blended.
• Transfer to bowl and season with salt and pepper to taste.
• Cover tightly and chill. Bring to room temperature before using.
• Yield is estimated.