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Ingredients
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Main Ingredients
Pesto
Method
Risotto Preparation
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat and keep it warm.
- 2
Sauté Aromatics
In a large skillet, heat olive oil over medium heat. Add chopped shallots and sauté until translucent, about 2-3 minutes. Add minced garlic and sauté for another minute.
- 3
Cook the Rice
Add Arborio rice to the skillet and stir for about 2 minutes until the rice is lightly toasted. Pour in 1 cup of warm vegetable broth and stir until absorbed.
- 4
Add Broth Gradually
Continue adding broth, one cup at a time, stirring frequently, until the rice is creamy and al dente (about 18-20 minutes total).
- 5
Incorporate Broccolini and Cheese
Once the rice is cooked, stir in the charred broccolini and truffled cheddar cheese until melted and well combined. Season with salt and black pepper.
Pesto Preparation
- 6
Blend the Pesto
In a food processor, combine basil leaves, pine nuts, Parmesan cheese, minced garlic, lemon juice, and salt. Pulse until finely chopped.
- 7
Add Olive Oil
While the processor is running, slowly drizzle in the olive oil until the mixture is smooth. Adjust seasoning as needed.
Final Assembly
- 8
Serve
Plate the risotto and drizzle with pesto on top. Optionally, sprinkle with additional truffled cheddar if desired.
