Pesto risotto
Very easy
Coline
Coline

Pesto risotto

14 minutesPrep time

21 minutesCook time

518 cal.Per serving

Ingredients for 1

Arborio rice

70 g

Arborio rice

Basil (fresh)

1/5 bunch

Basil (fresh)

Parmesan (grated)

1 tbsp

Parmesan (grated)

Cashews

15 g

Cashews

Shallot

1/4

Shallot

White wine

20 ml

White wine

Chicken bouillon (cube)

1/4

Chicken bouillon (cube)

Garlic

1/4 clove

Garlic

Utensil

Thermomix

recipe

  • 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 !