Pistachio and Spinach Risotto

A green-hearted risotto where spinach-scented rice is finished with a dense, garlicky pistachio pesto made in a mortar — nutty, fragrant, and deeply Sicilian in spirit.

Amount	Ingredient
10½ oz (300 g)	Carnaroli rice
3½ oz (100 g)	spinach
7 oz (200 g)	shelled pistachios
1	white onion
1 oz (30 g)	butter
½ cup	dry white wine
2½ cups (600 ml)	hot vegetable broth
1	garlic clove
pinch	nutmeg
	fresh basil leaves
	Parmigiano Reggiano, grated
2 tbsp + 2 tbsp	extra-virgin olive oil
	fine salt

This version builds the green in layers: spinach is boiled, squeezed, and folded into the rice as it cooks with white wine and broth, while a true pesto — pistachios pounded in a mortar with olive oil, garlic, nutmeg, and basil — is added at the mantecatura. The result is a risotto of double green intensity: delicate from the spinach, bold from the pesto, finished with plenty of Parmigiano. It's the pesto made the old way, by hand, and it makes all the difference.

Ingredient notes: The pesto is made by hand in a mortar — pistachios pounded with olive oil, garlic, nutmeg, and basil until dense and spreadable. A food processor works in a pinch but the mortar texture is part of the charm. Use unsalted, shelled pistachios.

• Mortar and pestle (or food processor)
• Pot (for the spinach)
• Large saucepan (for the risotto)
• Chef's knife and cutting board
• Wooden spoon
• Ladle

1. Boil the spinach (5 min). Cook the spinach in lightly salted water, then squeeze it very dry. Chop it finely.
2. Soften the onion (5 min). Finely chop the onion and sauté it with a little butter and 2 tbsp of olive oil until soft.
3. Add spinach and rice (3 min). Stir in the chopped spinach, let it flavor the pan, then add the rice and amalgamate.
4. Deglaze (1 min). Pour in the white wine and let it evaporate over the heat.
5. Cook the risotto (18 min). Add the boiling broth, stir, and cook the rice until al dente, adding broth as needed.
6. Make the pesto (10 min). Meanwhile, pound the pistachios in a mortar with 2 tbsp of olive oil, the crushed garlic, a pinch of nutmeg, and the basil leaves, until you have a dense sauce.
7. Manteca and finish (3 min). Off the heat, mantecare the risotto with the butter, fold in the pistachio pesto gently, and finish with abundant grated Parmigiano.

• Squeeze the spinach dry. Excess water dilutes the rice's creaminess.
• Mortar over machine. The hand-pounded texture is denser and more aromatic.
• Pesto at the mantecatura. Off the heat, folded gently — its color and aroma stay bright.
• Nutmeg is the secret. A pinch lifts the pistachio flavor like magic.
• Abundant Parmigiano. This risotto wants a generous finish.
• Taste before salting. The pesto and cheese bring salt.

Mistake	Why It Hurts	The Fix
Wet spinach	Watery, thin risotto	Squeeze until very dry
Food-processor overload	Runny, gray pesto	Pulse briefly or use a mortar
Pesto cooked on heat	Faded color, lost aroma	Fold in off the heat
Too much nutmeg	Overpowering spice	A pinch is plenty
Salting early	Too salty	Taste before adding salt
Overcooking	Mushy rice	Al dente, then mantecare

• Bronte Pistachios: Use DOP Bronte pistachios for the deepest flavor.
• Mint Pistachio: Swap the basil for mint for freshness.
• Ricotta Salata Finish: Crumble ricotta salata over the top.
• Shrimp Version: Seared shrimp on top.
• Vegan Version: Use olive oil and vegan cheese for the mantecatura.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 2 days.
Freezer	Not recommended — the creamy emulsion breaks.
Reheating	Warm gently in a skillet with a splash of broth, stirring until creamy.

Green, nutty, and herbaceous, this pairs with:

• Vermentino — Crisp, saline, refreshing.
• Gavi di Gavi — Elegant and mineral.
• Sauvignon Blanc — Herbal notes mirror the basil.
• Grillo — Sicilian citrus and body.

Per Serving (about 1¼ cups)
Calories	610
Protein	18 g
Fat	26 g
Carbohydrates	78 g
Fiber	5 g

Nutrition values are approximate and will vary with brand choices and substitutions.

Why make the pesto in a mortar?

The hand-pounded texture is denser and more aromatic than a food processor's — the old Sicilian way.

Can I use a food processor?

Yes, but pulse briefly — over-processing turns the pistachios into a runny paste.

Is this different from pistachio pesto risotto?

Yes — this one layers spinach in the rice AND finishes with a fresh pesto; the other uses jarred pesto alone.

What if I don't have nutmeg?

It's a small but lovely touch — skip it or use a pinch of cinnamon.

Can I make the pesto ahead?

Yes — it keeps 3 days refrigerated under a film of olive oil.

• Risotto al Pesto di Pistacchi Cremossimo (Volume 3)
• Risotto al Pistacchio (Volume 3)
• Risotto all'Aglio Orsino con Asparagi (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.