Lunch: Spinach Basil Pesto Risotto

This recipe includes superfoods such as:

Lemon, Spinach, Basil

Health benefits of Spinach Basil Pesto Risotto

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 cloves Garlic
2 cups Packed Basil Leaves
1 cup Spinach Leaves
1/4 cup Olive Oil
3 Tablespoons Fresh Lemon Juice
Kosher Salt

Instructions

Preheat oven to 400 ºF.
To make the pesto, combine garlic, basil, spinach, olive oil and lemon juice in the jar of a blender. Puree until smooth and then season with kosher salt. Set aside.
Place cherry tomatoes on a sheet pan prepared with a sheet of parchment paper. Drizzle with the olive oil and sprinkle with kosher salt. Place in the oven and roast for 15 minutes.
For the risotto, in a large pan over medium heat, add the olive oil and onion. Saute the onion, stirring often, about 5 minutes. Add rice and stir to coat the rice with the onion and oil. Cook, stirring often, for 2 minutes.
Meanwhile, bring stock to a simmer over low heat in a small pot near by the pan.
Add wine to rice and stir, scraping any bits from the bottom of the pan. As the wine cooks off, add a large ladle of stock and continue to cook and stir. As the stock cooks off, add another ladle of stock. Continue this process of adding stock and cooking it off, stirring continuously.
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. Continue to cook another 2 minutes or until rice is tender and cooked through. Season to taste with kosher salt.
Spoon into serving bowls and top with the roasted cherry tomatoes and a drizzle of olive oil. Garnish with fresh basil if desired.

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