What is a good recipe modification for Pesto Risotto?

If you search the internet, you will find many modified Pesto or "No Basil Pestos", Here is one I found. You can also experiment with other vegetables like broccoli raab pesto with anchovies, or regular broccoli using toasted walnuts and any good grated cheese. Prepare your Pesto Risotto as you would normally, substituting the recipe below for the ever popular basil pesto. You could also replace the aborio rice with barley.

LEMONY SPINACH PESTO

By Naphtalia Leba

Living in Southern California in the 80s and 90s, pesto was all the rage. I do not mind basil as part of a medley of flavors, but have never been a friend of basil-based pestos. I feel like all the other flavors get lost.

This lemony spinach pesto is a much better choice for me. It offers the nutritional punch of spinach and the brightness of lemon. Using fresh lemon juice turns the spinach a bit gray, but the color is retained with the limoncello or the extract. I prefer the extract in this preparation as it's less sweet, but I often have limoncello on hand and have used it successfully.

I love this recipe as there are lots of ways to change it up by adding in herbs or chilis. Its uses are also varied. From bread spread to chip dip to salad dressing. You have to love a recipe that can do it all and be it all.

Makes 1 1/2 cups - about 6 servings of pesto.

4 cups fresh spinach leaves, rinsed and patted dry or 3 1/2 cups spinach and 1/2 cup of other leaf herbs (Italian parsley, basil, cilantro or mint)

1/2 cup grated Parmesan, Romano, or Asiago cheese or a mix of any of the three

1/2 cup walnuts toasted or roasted til just fragrant.

1 large garlic clove

1/2 teaspoon kosher or sea salt or 1/4 tsp table salt

1/2 teaspoon ground black pepper

1/3 cup extra-virgin olive oil

1 T Limoncello liqueur or 3/4 tsp Lemon Extract or 3/4 teaspoon fresh grated lemon zest

Ingredients:

1/4 c shredded carrot (optional - adds a little extra nutrition and a beautiful flecked look of orange in the green)

Directions:

1. Blend spinach, cheese, walnuts, garlic, salt, and pepper in food processor until coarsely chopped. If using lemon zest or carrots add at this stage.

2. If using a liquid lemon flavoring, stir it into the olive oil. Through feed tube, gradually add oil mix until pesto is smooth.

Note: If you'd like a Mexcian/Latin flavored pesto, use a Manchego cheese in place of the parm or asiago and 1/2 cup cilantro with the spinach.

Capresse Barley Faux Risotto

Serves one on its own, or two if you serve it as a side-dish.

1/2 cup of raw barley

1 cup of water (more if needed)

Large pinch of salt

One large tomato

1 heaping Tablespoon of pesto, which ever pesto you prefer to prepare

1 clove of garlic minced (optional, and only if pesto does not contain garlic)

1/3 cup of chopped mozzarella cheese or OAXACA mexican cheese, (use additional grated Manchego if you can't find the Oaxaca cheese and want to keep that Mexican flavor going).

Lots of black pepper

Olive oil, to drizzle at the end.

Place barley, water and salt in a medium pan and cook over high heat. once it boils, lower to medium heat and stir every once in a while. If its drying too much, add more water and cook until desired consistency. You want it to be soft but still a little firm, it will take about 15 minutes. While you wait, dice the tomato (larger or smaller depending on personal preference), chop the basil leaves (if using) the garlic (if using) and the cheese. Once the barley its done, let the remaining water evaporate over high heat and throw in the tomato and garlic (if using) and stir. The tomato will release its juices and flavor the barley. Quickly stir and cook for no more than 5 minutes. Turn off the heat, add cheese and black pepper. Stir to combine and melt the cheese. Adjust the seasonings and serve. Top with pesto a drizzle of olive oil.

PREP TIME15 minutes

COOK TIME30 minutes

MAKES: 8 servings

Ingredients

4 cups arborio rice

1/2 cup fresh basil leaves

1/2 cup olive oil, divided

4 garlic cloves, crushed

1 cup parmesan cheese, grated and divided

1 onion, chopped

1/2 cup pecans

64 oz. (1800 ml.) vegetable broth

Salt and pepper to taste

How to make Pesto Risotto directions

1

Heat the oven to 375ºF (190ºC).

2

Heat half of the olive oil in a pan over medium heat. Add onion to the pan and cook until it becomes softened and clear. Add rice and garlic, and season the mixture with salt and pepper. While stirring, cook the mixture for 4 minutes until the rice becomes toasted. Stir 2 cups of water and the broth into the mixture. Transfer it immediately to the oven to bake the mixture 25 minutes.

3

With a blender, puree the remaining olive oil, half the parmesan cheese, basil, and pecans. Process the mixture until it is well blended.

4

Remove the risotto and stir the remaining parmesan cheese into the risotto. Continue baking for 5 minutes until the rice becomes tender. Add the pesto sauce and serve.

Oh, do i have a GREAT recipe for you.... !!! I make risotto quite often using arborio rice so here goes my tried and tested recipe for mixed vegetable risotto (serves 2) 2 small carrots, finely diced 1 leek, finely chopped 1 small onion, finely chopped handful of frozen peas 2 chopped tomatoes, finely chopped 5-6 button mushrooms, diced roughly 1/2 glass white wine 1 tbsp olive oil, some chopped parsley some grated cheese 160 gms of arborio rice 500 - 550 ml of vegetable stock on a medium flame, heat the oil in a deep bottomed pan and add the onions, stir for 2 minutes then add the rice and coat well till the rice starts looking shiny with the oil. then add the chopped leek, carrots, mushrooms and peas and stir for another 4-5 minutes. and then add the wine and allow the rice to absorb the wine (this is optional if you want to avoid alcohol) add a ladleful of stock and simmer and cover. keep adding 1-2 ladles of stock every few minutes as the rice absorbs the stock and continue doing this till about 18-20 minutes - the rice should be done by now. serve with parsley and cheese garnish ! have fun.... hope you like it :)