James Moffatt
Make this deliciously simple risotto the next time you’re wanting some comfort. The sage pesto is cooked into the risotto and added on top before serving.
Ingredients
Sage pesto
Method
1.For pesto, combine pine nuts, garlic and oil in a small food processor and process until finely chopped. Add cheese, sage and spinach and pulse until smooth; season to taste.
2.Heat 1 tbsp oil and butter in a large deep-sided frying pan over medium heat. Add shallots and stir occasionally until very soft (6-8 minutes). Add rice, stirring to coat, and cook until just coated (1 minute). Add wine and stir occasionally until almost evaporated (2-3 minutes). Add stock a ladleful at a time, stirring continuously until stock is absorbed before adding more. Cook until rice is al dente (20-25 minutes). Add pesto (reserving 1 tbsp), season to taste and stir to combine.
3.Meanwhile, heat remaining oil in a small frying pan over high heat. Add sage leaves; cook for 30 seconds, or until crisp.
4.Divide risotto between bowls, top with mozzarella, fried sage leaves and extra pesto to serve.
