Risotto Recipe

Preparation Steps

1. 1

   Caramelize the Onions

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 15-20 minutes. Remove from skillet and set aside.

2. 2

   Cook the Risotto

   In the same skillet, add the remaining olive oil and minced garlic. Sauté for 1 minute until fragrant. Add the Arborio rice and toast for 2 minutes, stirring frequently. Gradually add the vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This process will take about 18-20 minutes.

3. 3

   Add Vegetables and Cheese

   When the rice is creamy and al dente, stir in the caramelized onions, diced tomatoes, and chopped spinach. Cook for an additional 3-5 minutes until the spinach is wilted. Then, remove from heat and fold in the crumbled goat cheese.

4. 4

   Make the Basil Pistou

   In a food processor, combine the fresh basil leaves and pine nuts. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until you reach a smooth consistency. Season with salt and pepper to taste.

5. 5

   Serve

   Spoon the risotto into bowls, drizzle with basil pistou, and garnish with additional goat cheese and black pepper if desired.