Categories
savoury

Risotto spinach basil cashew nuts

Recipe by Cookomix

Ingredients:

100 gr of parmesan (60+40)

50 gr of cashew nuts

100 gr baby spinach leaves

70 gr olive oil

3 shallots

1 garlic clove

400 gr rice for risotto

100 gr white wine

680 gr water

1 cube vegetable broth

salt and pepper

Preparation:

Mix the cashews nuts with 60 gr of grated Parmesan cheese in a blender  (Thermomix 8 sec – speed 10)

Add to it your washed baby spinach leaves and the fresh basil leaves and the olive oil, blend all for 10 sec (Thermomix 8 sec speed 6), push down the pesto with a spatula blend again 10 sec (Thermomix 8 sec- speed 6).

Your pesto is ready!! And Indeed delicious 😋

For the rice:

Chop your shallots and garlic and stir for 3 mn on high heat (Thermomix – varoma – speed 1- anti clockwise).

Add to it the risotto rice and stir for 1 mn (Thermomix 1 mn-100 deg-speed 1).

Add 60 gr of white wine. Stir again for 3 mn (Thermomix – speed 1 and varoma 3 mn).

Add all the rest of the white wine, the water, 1 cube of vegetable broth, add also a pinch of salt  and pepper according to your taste. Cook and stir for 12 min. (Thermomix 12 mn -100 ° C – anti clockwise – speed 1).

Keep aside for 5 mn. Transfer to a container. Add the pesto spinach to the rice and mix gently. Serve the rest of Parmesan cheese and a few extra drops of olive oil. Bon appétit!!

By Symphonie by Sylvie

A passionate baker, loving trying and sharing new recipes

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