Pesto risotto

Step 1

Put the cashew nuts (or almonds) in a Thermomix and blitz for 8 sec/speed 10. Remove all the nuts with a spatula. Add the basil, half the parmesan, a tablespoon of olive oil per person. Mix for 8 sec/speed 6 and set to one side.

Step 2

Put the shallots in the Thermomix and blend for 5 sec/speed 5.

Step 3

Add a bit of butter and cook for 5 minutes/Varoma/reverse mode, without the measuring cup.

Step 4

Add the rice and white wine to the Thermomix and brown for 3 minutes/120°C/reverse mode/speed 1 without the measuring cup. Add 170g of water per person, chicken stock, salt and pepper. Cook for 15 minutes/100°C/reverse mode/speed 1.

Step 5

En fin de cuisson, incorporez le pesto et le reste de parmesan au risotto (Optionnel : ajoutez quelques noisettes sur le dessus si vous en avez). C'est prêt !