Risotto with Spinach Vogler Lettuce Pesto

For the risotto, wash the organic lemon, grate the zest and squeeze the juice. Wash the spinach and lettuce and shake dry. Chop the onion and sauté in the olive oil until translucent, add the rice and sauté.

Deglaze with the white wine, then pour in the hot soup ladle by ladle and let it boil down again and again until the soup is used up and the rice is aldente.

Add the lemon zest and season with salt and pepper. Finely chop the ingredients for the pesto in a stand mixer and season with the lemon juice and salt.

Mix some of the pesto with the risotto and serve the rest.

Preparation Tip:

If you like, sprinkle roasted pine nuts or chopped walnuts over the risotto. The pesto also tastes good with pasta.

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