Green risotto with dandelion pesto

Based on 5 ratings

“Put down the basil, the pesto in this recipe calls for under-appreciated, but locally-grown dandelion. You can use the pesto for pasta, as a spread for your favorite sandwich, or stir it though a creamy risotto like I’ve done here!”

Difficulty

Easy 👌
50
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
100 g dandelion greens
65 g cashews
2 cloves garlic
lime
50 g Parmesan cheese (grated)
6 tbsp olive oil
onions
300 g risotto rice
200 ml white wine
600 ml vegetable broth
70 g unsalted butter
30 g pine nuts (toasted)
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • citrus press
  • food processor
  • pot (large)
  • cooking spoon
  • fine grater

Nutrition per serving

Cal
736
Protein
32 g
Fat
49 g
Carb
33 g
  • Step 1/4

    Set aside a few dandelion leaves for garnishing. Cut remaining green dandelion leaves from the stems. Finely slice the stems and set aside. Roughly chop dandelion leaves and cashews. Add the leaves, cashews, half of the garlic cloves, juice of half of the lime, grated Parmesan cheese, and some of the olive oil to a food processor. Blend until a creamy pesto forms and season with salt and pepper to taste. Set the pesto aside.
    • 100 g dandelion greens
    • 65 g cashews
    • 1 clove garlic
    • ½ lime
    • 50 g Parmesan cheese (grated)
    • 5 tbsp olive oil
    • salt
    • pepper
    • cutting board
    • knife
    • citrus press
    • food processor

    Set aside a few dandelion leaves for garnishing. Cut remaining green dandelion leaves from the stems. Finely slice the stems and set aside. Roughly chop dandelion leaves and cashews. Add the leaves, cashews, half of the garlic cloves, juice of half of the lime, grated Parmesan cheese, and some of the olive oil to a food processor. Blend until a creamy pesto forms and season with salt and pepper to taste. Set the pesto aside.

  • Step 2/4

    Peel and finely dice onions and remaining garlic. Heat remaining olive oil in a large pot over medium heat and sauté onion for approx. 1 min. Add garlic and sauté for approx. 2 min. more. Add risotto rice and cook for approx. 1 min., stirring to coat.
    • onions
    • 1 clove garlic
    • 1 tbsp olive oil
    • 300 g risotto rice
    • pot (large)
    • cooking spoon

    Peel and finely dice onions and remaining garlic. Heat remaining olive oil in a large pot over medium heat and sauté onion for approx. 1 min. Add garlic and sauté for approx. 2 min. more. Add risotto rice and cook for approx. 1 min., stirring to coat.

  • Step 3/4

    Add white wine to the pot and let simmer for approx. 4 - 5 min. over medium heat. Add vegetable stock little by little, allowing the stock to absorb into the rice before adding more. Before adding the vegetable stock for the last time, add sliced dandelion to the risotto. The rice should be done after approx. 20 min.
    • 200 ml white wine
    • 600 ml vegetable broth

    Add white wine to the pot and let simmer for approx. 4 - 5 min. over medium heat. Add vegetable stock little by little, allowing the stock to absorb into the rice before adding more. Before adding the vegetable stock for the last time, add sliced dandelion to the risotto. The rice should be done after approx. 20 min.

  • Step 4/4

    Once the rice is cooked, add butter, dandelion pesto, and lime zest to the pot and stir to combine. Season with salt and pepper to taste and serve green risotto with reserved dandelion leaves and toasted pine nuts. Enjoy!
    • 70 g unsalted butter
    • ½ lime
    • 30 g pine nuts (toasted)
    • salt
    • pepper
    • fine grater

    Once the rice is cooked, add butter, dandelion pesto, and lime zest to the pot and stir to combine. Season with salt and pepper to taste and serve green risotto with reserved dandelion leaves and toasted pine nuts. Enjoy!