Ingredients
- 1 onion
- 1 sk. garlic
- 1 and others olive oil
- salt and pepper
- 200 gr. rice for risotto
- 20 gr. White Wine
- 800 ml vegetable broth
- 30 gr. butter
- 60 g Parmesan
- For the pesto
- 1 sk. garlic
- 50 gr. oil
- 30 gr. basil leaves
- 20 gr. cashews
- 50 g Parmesan
- For serving
- rocket
- cashews
- Parmesan
- pepper
- oil
Implementation
step 1
Add the oil, onion and garlic and put them in a saucepan, together with salt and pepper and sauté for about 2 minutes until golden brown.
step 2
Put the rice and sauté for 3 minutes, quench with the wine and as soon as it evaporates add the broth in 2-3 portions, stirring constantly for about 10 minutes.
step 3
Remove from the heat and set aside for a few minutes. Add the butter and pepper and stir while then add the parmesan and stir until the whole mixture sets.
step 4
We are preparing it , put the garlic, oil in a mixer and beat very well. Add the basil and cashews with the parmesan, beat for a few seconds until the mixture is homogeneous and serve.