Creamy Pesto Risotto with Lemon and Black Pepper Croutons

Name: Creamy Pesto Risotto with Lemon and Black Pepper Croutons
Ingredients: 0.5 tsp black peppercorns; 3 slices white bread, cut into bite-sized pieces; 2 Tbsp olive oil; 1 tsp lemon zest; 0.5 tsp fine sea salt; 30 g fresh basil; 1 garlic clove; 50 g pine nuts; 50 g Parmesan cheese, coarsely chopped; 0.5 tsp fine sea salt; 100 g extra virgin olive oil; 1 Tbsp olive oil; 2 Tbsp unsalted butter; 2 sticks celery, quartered; 2 shallots, quartered; 1 garlic clove; 1 pinch fine sea salt; 300 g risotto rice; 200 g white wine; 1000 g vegetable stock, hot; 30 g Parmesan cheese, finely grated; salt, as needed; ground black pepper, as needed; Parmesan cheese, As needed, grated

Two things that are hard to beat are the vibrant flavour of homemade pesto and a steaming bowl of creamy risotto – so why not combine them? Top with zesty lemon and black pepper croutons for extra crunch.

Difficulty

Low

Time

40 min

Author

Kenwood

This recipe is prepared with:

Products

Duo Prep 2-in-1 Chopper/Grinder CHP80.000BK

Ingredients

Servings

For the croutons

0.5 tsp black peppercorns
3 slices white bread, cut into bite-sized pieces
2 Tbsp olive oil
1 tsp lemon zest
0.5 tsp fine sea salt

For the pesto

30 g fresh basil
1 garlic clove
50 g pine nuts
50 g Parmesan cheese, coarsely chopped
0.5 tsp fine sea salt
100 g extra virgin olive oil

For the risotto

1 Tbsp olive oil
2 Tbsp unsalted butter
2 sticks celery, quartered
2 shallots, quartered
1 garlic clove
1 pinch fine sea salt
300 g risotto rice
200 g white wine
1000 g vegetable stock, hot
30 g Parmesan cheese, finely grated
salt, as needed
ground black pepper, as needed
Parmesan cheese, As needed, grated

Utensils

Baking tray, Bowl small, Saucepan, CHP80.000BK, CHP80.000SI, Knife Blade, Grinding Mill

Instructions

Step 1

Making the croutons

Preheat the oven to 200ºC / 180ºC fan.

Add black peppercorns into the grinding mill.

Blend for 10 seconds until finely ground.

Place bread onto a baking tray and toss with olive oil, ground pepper, lemon zest and salt.

Bake for 12 minutes at 200ºC / 180ºC fan until golden and crisp.

Step 2

Making the pesto

Fit the Knife Blade.

Add basil, garlic clove, pine nuts, Parmesan, fine sea salt and extra virgin olive oil into the appliance bowl.

Pulse until broken up.

Blend for 10-20 seconds until smooth.

Transfer the pesto into a clean bowl and set aside.

Step 3

Making the risotto

Clean the appliance bowl and fit the Knife Blade.

Add shallots, celery and garlic into the appliance bowl.

Pulse until finely chopped, scraping the bowl with a spatula if necessary.

Step 4

Add 1 Tbsp butter and olive into a saucepan.

Heat on a medium heat until melted.

Add shallots, celery, garlic and generous pinch of salt.

Cook for 10 minutes on a medium heat stirring frequently, until softened.

Add rice.

Cook for 1-2 minutes on a medium-high heat stirring constantly, until the rice has started to turn translucent.

Add wine.

Cook, stirring constantly, until the rice has completely absorbed the liquid.

Add a ladleful of stock.

Cook on a medium-low, stirring constantly, until the stock has been absorbed.

Add another ladle of stock and continue cooking.

Repeat the same process with the remaining stock, adding more stock or water, if necessary.

Remove the saucepan from the heat.

Step 5

Add 3/4 of the pesto into the saucepan.

Add 1 Tbsp butter and Parmesan.

Stir well until combined and place a lid onto the saucepan.

Let rest for 5 minutes until the flavours have combined.

Season to taste with salt and pepper.

To serve

Serve with a swirl of pesto, top with the croutons and Parmesan cheese.

You can also prepare this recipe* with:

Products

Duo Prep 2-in-1 Chopper/Grinder CHP80.000SI