Risotto with wild garlic and walnut pesto

Ingredients

For the pesto: 

• 150 g wild garlic leaves
• 60 g walnuts
• 60 g Parmesan cheese in 3 cm pieces
• 120 g olive oil
• salt & pepper

For the risotto :

• 300 g risotto rice (Arborio or Carnaroli)
• 2 cubes of vegetable stock
• 2 shallots, minced
• 60 g white wine
• 820 g water
• 20 g Parmesan cheese cut into pieces (3cm)
• 10 g olive oil
• 40 g butter
• freshly ground pepper

Instructions

The pesto

1. Place the parmesan, wild garlic, walnuts, pepper and salt in the bowl and blend for 10 sec/speed 10. Scrape down the sides of the bowl with a spatula.
2. Add the olive oil and mix for 30 sec/speed 4. Scrape down the sides of the bowl with the spatula.
3. Blend again for 30 sec/speed 8, then transfer to a container.
4. Clean the bowl.

The risotto

1. Put the shallot in the mixing bowl, chop for 5 seconds at speed 5, then scrape down the sides of the bowl with the spatula.
2. Add 20 g of butter and 10 g of olive oil and fry for 3 min/120°C/speed 1. Put the cooking basket in place of the cup on the bowl lid.
3. Add the rice and fry for 3 min/120°C//speed 1, in the opposite direction of the knives, without the measuring cup.
4. Add the wine and fry for 1 min/100°C/speed 1, in the opposite direction of the knives, without the measuring cup.
5. Add the vegetable stock and salt, stir once with a spatula to separate the rice grains, then cook for 12-13 min/100°C//speed 1, counterclockwise, replacing the measuring cup with the cooking basket on the lid to avoid splashing.
6. Allow the risotto to swell for 1 minute in the mixing bowl, then transfer to a container. Stir in the remaining 20 g of butter, grated Parmesan and 50 g of wild garlic pesto with a spatula and serve immediately.

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