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Sage and spinach pesto risotto

A vibrant and easy risotto recipe worth committing to memory.

By Jessica Brook
  • 10 mins preparation
  • 40 mins cooking
  • Serves 2
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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.


  • 2 tbsp extra-virgin olive oil
  • 20 gm butter, coarsely chopped
  • 2 golden shallots, finely chopped
  • 150 gm carnaroli rice
  • 100 ml dry white wine
  • 750 ml (3 cups) hot vegetable stock
  • ¼ cup (loosely packed) sage leaves
  • Torn buffalo mozzarella, to serve
Sage pesto
  • 40 gm toasted pine nuts
  • 1 garlic clove
  • 80 ml (⅓ cup) extra-virgin olive oil
  • 40 gm finely grated pecorino
  • ¼ cup (loosely packed) sage leaves
  • 40 gm baby spinach leaves


  • 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.