This green risotto with pistachio pesto was really good! There are two main steps: the first is to make a standard risotto (though it’s finished in the oven rather than on the stovetop). The second step is to make a pesto, and because it’s added at the last minute in the risotto, it stays bright green (instead of wilting in the heat).
1 yellow onion, finely chopped
4 Tbsp. lactose-free butter or margarine, divided
1 ½ tsp. kosher salt, divided
2 cups arborio rice
1 cup dry white wine
5 cups hot chicken or vegetable broth, divided, plus more as needed
1 cup loosely packed fresh flat-leaf parsley and tender stems
1 cup fresh basil leaves
6 Tbsp. olive oil
1 clove garlic, smashed
3 cups fresh baby spinach, divided
3 oz. parmesan cheese, grated (about ¾ cup), divided
¾ cup roughly chopped roasted unsalted pistachios, divided
1 tsp. fresh lemon juice
Preheat oven to 350 °F.
Cook onion, 2 tablespoons butter, and 1 teaspoon salt in a large oven-safe pot over medium, stirring occasionally, until onion is softened, about 8 minutes. Add rice; cook, stirring constantly, until lightly toasted, about 2 minutes. Add wine; cook, stirring often, until liquid is absorbed, about 2 minutes.
Add 4 cups hot broth to pot. Bring mixture to a simmer over high. Remove from heat; stir once and cover. Transfer to oven and bake until most of the liquid is absorbed, about 15 minutes (rice won't be cooked through).
Meanwhile, make pesto: Process parsley, basil, oil, garlic, 2 cups spinach, ½ cup cheese, ½ cup pistachios, and remaining ½ teaspoon salt in a food processor until smooth.
Return risotto to stove over medium. Stir in remaining 1 cup broth; simmer, stirring often, until rice is al dente and risotto is creamy, about 6 minutes, adding more broth as needed to reach desired consistency.
Fold in remaining 1 cup spinach, pesto, lemon juice, and remaining 2 tablespoons butter. Top with remaining ¼ cup each cheese and pistachios.