Steel cut risotto with pea pesto
This recipe is used by our chefs during races in Europe and the riders of Team DSM will have the risotto with pea pesto during their dinner. This recipe is for 4 people.
Ingredients – Risotto
- 500g Oats & Meal – Risotto from Meesters van de Halm
- 10ml Finca Duernas Picual olive oil
- 1 red onion (chopped)
- 1 celery (sliced)
- 400g baby spinach
- 200g green asparagus
- 400g chicken thigh
- Chicken stock
- Thyme sprigs
- 30ml lemon juice
Ingredients – Pea pesto:
- 100g of peas
- 1 glove garlic
- 50g Parmesan cheese (grated)
- Pepper and Salt
- 20g of pine nuts
- 10ml Finca Duernas Picual olive oil
- 2 slices Tritordeum bread from de Bisschopsmolen Maastricht
Preparation method – Pea pesto
- Add all ingredients together in the mixer/blender.
- When everything is blended add pepper and salt for taste.
Preparation method – Risotto
- Grab your big pan and let the olive oil warm up
- Add the chopped onion and celery.
- Allow the onion to get translucent, then add the oats and spinach.
- Stir it multiple times so it does not stick to the pan or get burnt.
- Once the spinach has shrunk, add the stock.
- The oats need about 4 times their weight in fluids to cook.
- Heat up your grill pan.
- Sprinkle some whole thyme sprigs on it and grill the chicken
- Roast the green asparagus next, without rinsing the juices and fat off the grill.
- Roast the slices of bread as well.
- Scoop your risotto on a deep dish, cover with parmesan cheese.
- Add the asparagus with the chicken then sprinkle the lemon juice on top.
- Finish the dish with some pea pesto on top!
Tip: you can cook risotto in 3 different ways, so choose your favourite! 1. Adding the stock ladle by ladle, 2. Adding the needed amount and let it cook dry to perfection, 3. Cook them in a big pot of stock and strain them when they are done.
