|100 g||dandelion greens|
|50 g||Parmesan cheese (grated)|
|6 tbsp||olive oil|
|300 g||risotto rice|
|200 ml||white wine|
|600 ml||vegetable broth|
|70 g||unsalted butter|
|30 g||pine nuts (toasted)|
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.
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.
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.
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!