Green risotto with dandelion pesto

Green risotto with dandelion pesto

Based on 13 ratings
Enikö G.

Enikö G.

Contributor

"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 👌

Preparation

50 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
50 g
dandelion greens
32½ g
cashews
1 cloves
garlic
½
lime
25 g
Parmesan cheese (grated)
3 tbsp
olive oil
1
onions
150 g
risotto rice
100 ml
white wine
300 ml
vegetable broth
35 g
unsalted butter
15 g
pine nuts (toasted)
salt
pepper
MetricImperial

Utensils

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

How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-cut-an-onion

How to cut an onion

how-to-zest-citrus-fruits

How to zest citrus fruits

how-to-toast-nuts

How to toast nuts

Nutrition per serving

Cal736
Fat49 g
Protein32 g
Carb33 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.
    • 50 g dandelion greens
    • 32½ g cashews
    • ½ clove garlic
    • ¼ lime
    • 25 g Parmesan cheese (grated)
    • 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.
    • 1 onions
    • ½ clove garlic
    • ½ tbsp olive oil
    • 150 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.
    • 100 ml white wine
    • 300 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!
    • 35 g unsalted butter
    • ¼ lime
    • 15 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!

  • Enjoy your meal!

    Green risotto with dandelion pesto

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!