Super delicious pesto risotto recipe that takes only 30 minutes!
- 3 Tbsp butter
- 1 Tbsp EV olive oil
- 1 medium onion, finely chopped
- 250g (1 1/4 cup) risotto rice like arborio
- 50ml (1/5 cup) white wine (leave out if you don’t do alcohol)
- 1 litre (4 cups) light fish stock, see notes above
- 1 large salmon fillet (about 200g/7 oz), chopped into tiny bite size pieces
- 2 handfuls baby spinach leaves
- 100g (3.5 oz) pesto sauce
- 1 handful freshly shaved/grated parmesan (if you’re not a purist!)
- 1 small handful flat leaf parsley & some for serving
- juice of 1/2 a lemon
- freshly ground black pepper
- salt, if needed
- Place the fish stock in a saucepan and bring to simmer while you get the risotto going. By the time you need the stock, it should be simmering.
- Heat 2 tbsp of the butter and olive oil in a heavy based wide pan on medium heat.
- Gently sauté the onions for about a minute or two until slightly soft, just golden.
- Tip the rice in and coat thoroughly with all the lovely onion-butter mix.
- Add the wine and stir well. As we only have a small amount of wine, it will be absorbed very quickly. As mentioned, skip the wine if you like and proceed to the next step.
- Add 2 ladlefuls of the simmering stock and stir the contents of the pan. Keep stirring until the stock is almost all absorbed, then add another 2 ladlefuls. Keep repeating this, add, stir until almost absorbed until you are left with about 2 ladlefuls of stock. This will take about 15-20 minutes.
- After you add the final 2 ladlefuls in step 5 (with some left in the pot), tip all the salmon pieces in.
- Stir everything up thoroughly to cook the salmon as the stock is getting absorbed, about a minute.
- When the stock is almost gone, add the spinach leaves, stir for about 30 seconds for them to wilt. Add a final ladle of stock and stir until absorbed. Check your rice, it should be cooked with just a slight bite to it. If it’s not quite cooked, add another ladleful of stock.
- Finally, when the rice is done, add the pesto in, stir for about 1 minute to heat right through and turn the heat off.
- Stir the parsley in.
- Add the parmesan in (if using), the half tbsp of butter, stir, cover and let rest for 2 minutes while you warm the plates up and get your cutlery.
- Serve immediately with some lemon juice, more parmesan, parsley and freshly ground black pepper.
- Category: Rice Dishes
- Method: Easy
- Cuisine: Italian
Keywords: risotto, pesto, italian