Green risotto with dandelion pesto

Step 1/4

• 50 g dandelion greens
• 32½ g cashews
• ½ clove garlic
• ¼ lime
• 25 g Parmesan cheese (grated)
• 2½ 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

• 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

• 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

• 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!