Creamy Lemon Risotto with Spinach Pesto
with roasted courgette, ham & fresh basil
Risotto rice grains contain more starch than other types of rice, providing an incredibly creamy texture. This makes them perfect for this dish!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
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 Milk)
5 g
Fresh basil
(May be present Celery)
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. Finely chop the onion and crush or mince the garlic. Melt the 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 along with the dried 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 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 grated cheese. Season to taste with salt and pepper, then use an immersion blender to process into a smooth pesto (see Tip).
Tip: add extra 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, then continue to 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.
Did you know... spinach is good for your bones, muscles, blood pressure and it helps you to feel energized!