Saffron Risotto with Nasturtium Pesto
This is a brilliant midweek supper – the risotto is oven baked, so no standing over a hot stove stirring a pot. If you have nasturtiums in your garden, get picking! These colourful edible flowers...
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Cooking tools:
- Blender
- Dutch oven
- Oven
- Stove
- Pot
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Grater
- Kitchen scale
- Measuring cup
- Measuring spoon
- Wooden spoon
- Fork
- Plate
Ingredients
- 2 cups nasturtium (leaves)
- 12 cups nasturtium (thinly sliced, stems)
- 12 cups toasted pine nuts
- 4 cloves garlic
- 1 cup olive oil
- 14 cups freshly grated parmesan (cheese)
- Tbsp olive oil
- Onion, chopped
- Large pinch saffron threads
- 380g arborio rice
- 125ml white wine
- 1 1/4 litres chicken stock
- 30g grated parmesan
- 20g butter
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