Traditional red pepper and spinach risotto with Genovese pesto: adding shrimp or scallops from The Pesto Cookbook: 116 Recipes for Creative Herb Combinations and Dishes Bursting with Flavor (page 134) by Olwen Woodier

  • basil
  • Arborio rice
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  • EYB Comments

    This recipe appears in the book as a variation of "Traditional red pepper and spinach risotto with Genovese pesto." Can substitute scallops for shrimp, chicken broth for vegetable broth, yellow bell peppers for red bell peppers, and walnuts for pine nuts.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe appears in the book as a variation of "Traditional red pepper and spinach risotto with Genovese pesto." Can substitute scallops for shrimp, chicken broth for vegetable broth, yellow bell peppers for red bell peppers, and walnuts for pine nuts.

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