Risotto with baby spinach pesto

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Risotto with baby spinach pesto
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it de es br fr
755
Calories per serving
  • Energy Kcal 755
  • Carbohydrates g 65
  •   of which sugars g 13.2
  • Protein g 28.7
  • Fats g 42.3
  •   of which saturated fat g 11.58
  • Fiber g 13.7
  • Cholesterol mg 47
  • Sodium mg 1088
  • Gluten Free
  • Vegetarian
  • Difficulty: Easy
  • Prep time: 30 min
  • Cook time: 40 min
  • Serving: 4

PRESENTATION

Bright green and full of spring vibes, spinach pesto risotto really brings something special to the table. Especially if you’re used to classic Genovese flavors. And look, in Liguria, people absolutely love their pesto, but this twist? It swaps basil for fresh baby spinach, giving the sauce a gentle, earthy taste. And really works so well with creamy rice. The color is just awesome—almost like a little garden in every spoonful.

What really makes this risotto recipe pop is the way it combines the delicate spinach pesto with tender chickpeas, sweet confit cherry tomatoes, and those creamy cubes of Quartirolo cheese. Each bite has a little bit of crunch, a hit of moist rice, and just enough cheese to pull it all together. And, you know, it’s a cool take on a baby spinach risotto that feels both fresh and genuine, pretty much like something you’d expect at a lively Ligurian spring table.

In Northern Italy, seasonal swaps like this are pretty common. Especially when everyone’s craving something colorful and light as the weather warms up. The confit tomatoes add a little tangy kick, balancing out the creamy texture you expect from a really, really good homemade pesto risotto. Plus, the chickpeas bring a bit of heartiness, so the dish doesn’t feel too light—just the right amount for a healthy risotto.

The Quartirolo cheese, with its soft and slightly sharp flavor, gives the whole thing a little Italian twist you won’t forget. Folks often use this dish as a centerpiece for a spring lunch or dinner, since it goes with just about anything and looks so inviting on the table. There’s something about the mix of golden risotto, bright pesto, and jewel-like tomatoes that feels cheerful and welcoming. Honestly, if you’re into an easy risotto recipe that’s both fun and a little fancy, this is the kind of food that really gives you something special. It’s not just good for vegetarians, either—everyone at the table will want seconds, for sure. You’ll get plenty of compliments for bringing out something that feels straight from Liguria’s freshest kitchens, with flavors that capture the core of the season.

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INGREDIENTS

755
Calories per serving
Whole rice 1 ¼ cup (340 g)
Quartirolo Lombardo cheese 5.3 oz (150 g)
Precooked chickpeas 1 cup (340 g)
Pumpkin seeds to taste
Flax seed to taste
Sunflower seeds to taste
for baby spinach pesto
Spinach 1.67 cups (50 g)
Peeled almonds ⅓ cup (50 g)
Grana Padano PDO cheese 1.75 oz (50 g) - to grate
Water ¼ cup (60 g) - cold
Extra virgin olive oil 3.3 tbsp (50 g)
Fine salt to taste
Black pepper to taste
for confit tomatoes
Cherry tomatoes 4 cups (600 g)
Lemon peel 1
Powdered sugar 2 tbsp (20 g)
Extra virgin olive oil 1 ½ tbsp (20 g)
Fine salt to taste
Oregano to taste
Preparation

How to prepare Risotto with baby spinach pesto

To make the risotto with baby spinach pesto, start with the cherry tomatoes: after washing them, cut them in half 1 and place them on a baking tray, season them with oil 2, salt, powdered sugar 3,

oregano 4 and grated lemon zest 5. Bake in a preheated static oven at 392°F (200°C) for 30 minutes. In the meantime, boil the rice in salted water 6 for 10 minutes or as indicated on the package.

Drain the rice 7 and set it aside in a bowl with a drizzle of oil to prevent it from sticking 8. Now focus on the pesto. Put the baby spinach, almonds 9,

cold water 10, Parmesan cheese 11, salt 12,

oil 13, pepper in a tall and narrow container and blend everything with a hand blender 14. When the pesto is smooth, it will be ready; set it aside 15.

Drain the chickpeas 16 and cut the quartirolo cheese into approximately 1/2-inch (1.3cm) cubes 17. Meanwhile, your cherry tomatoes will be cooked; take them out of the oven 18.

It's time to dress the rice. Put it in a large bowl and add the baby spinach pesto 19, give it a good stir, and if necessary, add a drizzle of oil. Add the chickpeas 20, confit cherry tomatoes, and quartirolo cheese 21

and the seed mix 22. Mix everything 23 and your risotto with baby spinach pesto will be ready to be served 34.

Storage

The risotto with baby spinach pesto can be stored in the fridge for a couple of days. Freezing is not recommended.

Tip

You can replace the powdered sugar with brown sugar. Alternatively, you can use tofu or fresh cheese instead of quartirolo cheese.

For the translation of some texts, artificial intelligence tools may have been used.
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