Creamy Lemon Risotto with Spinach Pesto
with roasted courgette, ham & fresh basil
Spinach pesto is milder than traditional basil pesto, with a hint of sweetness from the spinach. Its subtle flavour won’t overpower delicate ingredients, so it's a great choice for lighter dishes like fish or pasta.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Red onion
1 piece
Garlic
75 g
Risotto rice
½ piece
Courgette
¼ sachet(s)
Dried oregano
¼ piece
Lemon
50 g
Spinach
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
5 g
Fresh basil
(May be present: Selderij)
4 slice
Ham
Not included in your delivery
300 milliliters
Low sodium vegetable stock
1 tablespoon
Extra virgin olive oil
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 180°C and prepare the stock. Chop the onion and crush or mince the garlic.
- Melt a knob of butter in a deep frying pan over low heat and fry the garlic and onion for 2 minutes.
- Stir in the risotto rice and toast the grains for 1 minute, then pour in a third of the stock.
- Allow the stock to slowly incorporate, stirring regularly.
- Slice the courgette into rounds of no more than 0.5cm thickness.
- Transfer to a bowl and add the oregano.
- Drizzle with olive oil and season to taste with salt and pepper, then toss well to coat.
- Transfer to a parchment-lined baking sheet and roast in the oven for 15 - 20 minutes.
- When the risotto rice has absorbed all the liquid, repeat with the rest of the stock, adding it in two more batches.
- The risotto is done when the rice is soft but still al dente. This should take around 20 - 25 minutes.
- Add a splash of water and cook longer if you'd prefer the risotto to be less al dente.
- Cut the lemon into eight wedges.
- Juice one lemon wedge per person into a tall container.
- Add the extra virgin olive oil and the basil (including the stems), along with half each of the spinach and the cheese.
- Season to taste with salt and pepper, then use an immersion blender to process into a smooth pesto (see Tip).
Tip: add a splash of water if the pesto is too thick.
- Dice the ham.
- When the risotto is done, stir in the ham, along with the rest of the spinach and cheese.
- Cook for 2 more minutes over low heat.
- Season to taste with salt and pepper.
- Serve the risotto on deep plates and top with the roasted courgette.
- Finish with the pesto as preferred.
- Serve with the rest of the lemon wedges.
