Pesto Ricotta Risotto: (serves 4)
- 300 gr risotto rice
- 2 litre vegetable broth
- 1 small onion, minced
- 25 gr butter
- about 5-6 tbsp green pesto (but adjust to your own taste)
- 4 tbsp ricotta
- 2 cloves of garlic, minced
- 2 hands Parmesan cheese
First make your vegetable broth. I just put on the water in a water boiler and stir in the broth cubes.
Let the butter melt in a large pan. Bake the onion and garlic for about 3 minutes. Then add the rice. Make sure you stir well so the rice is coated with a layer of butter all over. Bake for 1-2 minutes until the rice becomes translucent. Then add about 2-3 large spoons of broth so the rice is under water. Keep the heat on medium-low and stir until the rice has absorbed all the broth. Repeat until the rice is soft. This will be around 20-25 minutes. Stir regularly and never leave your risotto alone. Remove the pan from the heat and stir in pesto and ricotta. Make sure you taste. You don't want the pesto to taste too strong. Lastly stir in the Parmesan cheese.