Spinach Pesto Risotto

Spinach Pesto Risotto


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This spinach-infused pesto sauce is amazing over risotto and would be wonderful paired with fish and white wine for dinner.

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Time needed

30 min preparation + 40 min cooking

Serving Size / Yield

4 servings


  • 2 cloves garlic
  • 2 cups basil leaves
  • 1 cup spinach leaves
  • 3 tablespoons lemon juice
  • ¼ cup olive oil
  • 4 tablespoons olive oil
  • 5 cups vegetable stock
  • ½ diced yellow onion
  • 1 ½ cup Arborio rice
  • 1 cup dry white wine

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Add the garlic, basil, spinach, lemon juice, and ¼ cup olive oil in a blender. Blend until smooth to make the spinach pesto sauce. Add the remaining olive oil and onion to a pan over medium heat. Cook and stir for 5 minutes before adding the rice. Stir to coat the rice and cook for 2 minutes, continuing to stir often. Over low heat, simmer the vegetable sauce. Add the dry wine to the rice and continue to cook and stir. Gradually add the vegetable stock to the rice and stir continuously. After 20 minutes, add the spinach pesto and cook for 2 minutes. Season with salt and pepper.

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