September 18, 2019
For the pesto
1.- Add the basil to a pot with boiling water and salt for 10 seconds, drain and immediately place in a bowl with ice water. Place the oregano, thyme, rosemary and drained basil (once cool) in a jug. Add the olive oil, almonds, Parmesan cheese and two tablespoons of cold water. Blend with the mini blender until the pesto is formed. Set aside.
2.- Sauté the onion until well cooked and transparent with a small amount of olive oil in a large pan on low heat. Add the rice, stir for a few minutes and add the white wine. Allow the alcohol to evaporate, and start to add the hot stock little by little while stirring continuously. Cook in this way for 15 minutes, adding the asparagus and peas. Season with salt and pepper, and cook for 5 minutes more. Add the spinach and mix. Once the rice is cooked and al dente, add the butter and Parmesan cheese. Stir well until emulsified, and a creamy and moist risotto is obtained. Serve immediately with the pesto.