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1
Preheat oven to 400 degrees F.
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2
To make the pesto, combine garlic, basil, spinach, olive oil and lemon juice in the jar of a blender.
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3
Puree until smooth and then season with kosher salt.
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4
Set aside.
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5
Place cherry tomatoes on a sheet pan prepared with a sheet of parchment paper.
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6
Drizzle with the olive oil and sprinkle with kosher salt.
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7
Place in the oven and roast for 15 minutes.
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8
For the risotto, in a large pan over medium heat, add the olive oil and onion.
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9
Saute the onion, stirring often, about 5 minutes.
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10
Add rice and stir to coat the rice with the onion and oil.
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11
Cook, stirring often, for 2 minutes.
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12
Meanwhile, bring stock to a simmer over low heat in a small pot near by the pan.
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13
Add wine to rice and stir, scraping any bits from the bottom of the pan.
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14
As the wine cooks off, add a large ladle of stock and continue to cook and stir.
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15
As the stock cooks off, add another ladle of stock.
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16
Continue this process of adding stock and cooking it off, stirring continuously.
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17
When you are about 20 minutes in and have added most of the stock, add the spinach-basil pesto and the rest of the broth.
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18
Continue to cook another 2 minutes or until rice is tender and cooked through.
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19
Season to taste with kosher salt.
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20
Spoon into serving bowls and top with the roasted cherry tomatoes and a drizzle of olive oil.
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21
Garnish with fresh basil if desired.
