Three Cheese Risotto with Basil Pesto
Ingredients
1 Cup Arborio Rice
4-6 Garlic cloves
1/2 White Onion
6 Stalks of Celery
Fresh or Dried Thyme
1 Lemon (for zesting and juice)
2 Tbsp Chicken Stock
6 Cups Water
1 Package Herb and Garlic Boursin Cheese
1/4 cup Parmesan Shreds
1/2 Cup Shredded Mozzarella
3 Kale Leaves (to top)
2 Tbsp Olive Oil
Salt and Pepper
Basil Pesto
1/4 Walnuts (or pine nuts)
15-20 Fresh Basil Leaves
1/3 Cup Olive Oil
Juice of Half Lemon
1/4 Cup Parmesan Shreds
Instructions
Makes Appx: 4 Servings
Total Cook & Prep Time: 45 Minutes
Place a medium sized frying pan on medium heat with 1 tbsp olive oil.
Dice white onion and add to the pan once heated. Fry until fragrant and translucent.
Meanwhile mince garlic, dice celery, and add to pan.
Simmer onions, garlic, and celery for 3-5 minutes or until you can smell the garlic. Add in dried or fresh thyme leaves.
Add 1 cup of arborio rice and 2 cups of water along with chicken stock. Increase heat and bring to a low boil. Once boiling, reduce temperature and simmer while stirring occasionally until water is absorbed (approximately 10 minutes).
While risotto is simmering, use a blender or immersion blender to make your basil pesto. Add walnuts, basil leaves, parmesan, olive oil, and appx 2 tbsp of lemon juice, and a dash of salt and pepper. Blend until combined. Adding more olive oil if needed to smoothen further.
Add another 2 cups of water to risotto, continue to stir and simmer.
Rip off kale leaves from stem and set aside.
Once water is absorbed in the risotto pan, add the last two cups and continue to stir and simmer.
Place another frying pan on medium heat with 1 tbsp of oil. Once oil is heated, add kale to the pan, stirring for approximately 7-10 minutes or until crispy.
Once all of the liquid is absorbed in the risotto pan, add Boursin cheese and mozzarella, stir until melted in.
And salt and pepper to both the risotto and kale pans.
Zest the skin of the second half of the lemon into the risotto pan, and then slice one wedge and squeeze juice into the pan, stirring until combined.
Scoop 1 to 1.5 cups of risotto into a rimmed plate, stir in a desired amount of pesto, top with crispy kale, parmesan, salt and pepper.
