Spring Risotto - Dinner Recipe | BCLIQUOR

Ingredients

• 1 handful spinach, blanched
• 3 to 4 cups (750 ml to 1 L) chicken or vegetable stock
• 2 leeks, white parts only
• 4 bunches maitake* mushroom, bottoms trimmed
• 4 tbsp (60 ml) olive oil, divided
• salt and pepper, to taste
• ¼ cup (60 ml) butter, divided
• 2 cups (500 ml) Arborio rice
• ¼ cup (60 ml) white wine
• 1 x 7 oz (200 ml) jar pesto
• 4 oz (125 g) Parmigiano-Reggiano, finely grated, plus more for garnish