Creamy Risotto With Homemade Pesto

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This creamy pesto risotto cooks perfectly every time with our tested-and-perfected method! Made with our simple nut-free basil pesto, it’s earthy, fresh, and deliciously flavorful – ideal for summer date nights and dinner parties.

Something about summer just makes us crave risotto. Maybe because it tastes so amazing paired with fresh summer produce, like in our roasted vegetable risotto recipe. Or maybe because it’s so easy to daydream of dining on the patio on a warm summer evening, with a crisp glass of wine in hand and Italian food on the table.

So when our basil plant started to flourish this month, we couldn’t wait to whip up a batch of our nut-free basil pesto and put it to work. While homemade pesto and freshly baked bread is our go-to summer snack, this creamy pesto risotto is quickly becoming our go-to summer dinner.

Key Ingredients

• Arborio rice – Arborio is the best kind of rice for risotto! It’s a starchy, short-grain rice that becomes creamy and chewy when cooked.
• Cooking olive oil and extra virgin olive oil – We often use two kinds of olive oil in recipes like this one. Cooking-grade olive oil, sometimes labeled “extra light,” is best for, well, cooking as it’s cheaper and usually more neutral in flavor than extra virgin. Extra virgin olive oil is best for finishing, since exposing it to high heat could destroy its delicate flavors (read: don’t waste the good stuff!).
• Vegetable broth – We like to cook this risotto with vegetable broth, as it complements the earthy flavor of the pesto and makes this dish vegetarian-friendly. 
• Homemade pesto – It’s actually quite easy to make your own pesto at home! All you need is a food processor, fresh basil, and a few pantry ingredients. Check out our nut-free basil pesto recipe for more details.

See the recipe card for full information on ingredients and quantities.

How To Make Pesto Risotto

Step 1: Start by heating the oil and garlic in a large frying pan over medium heat until fragrant.

Step 2: Add the arborio rice to the pan and briefly toast it, stirring constantly, until it turns a light golden-brown.

Step 3: Add about a half cup of the broth to the pan, or just enough to cover the rice, and stir to combine. Lower the heat if necessary to bring the rice to a gentle simmer, and let the rice cook until most of the liquid has been absorbed, stirring occasionally to prevent sticking. This photo was taken a few minutes after the broth was added, as the risotto was getting close to needing another addition of broth.

Step 4: Continue adding broth to the pan in roughly half-cup increments, stirring occasionally and cooking at a gentle simmer. Wait to add more broth until almost all of the liquid has been absorbed by the rice. By the time you’ve used all the broth, the risotto should be fully cooked. Taste a few grains to check the texture; it should be creamy and a little chewy.

Step 5: Turn the heat to low and stir in the lemon juice, grated parmesan, and extra virgin olive oil until well-combined.

Step 6: Finally, stir in the pesto and a pinch of salt and black pepper to taste. Serve immediately, optionally garnished with fresh basil leaves.

Serving Suggestions

• Make it a dinner – We love to enjoy our pesto risotto topped with some pan-fried crispy chicken. You can check out our spicy cashew pasta recipe for how to make the perfect crispy chicken! And of course, this dinner isn’t complete without a gin basil mojito to round it out.
• Serve as a side – While we don’t eat a “meat and two” often, this risotto goes really well as a side dish with our zesty lemon chicken or any of your favorite proteins and some roasted veggies. 
• Enjoy a small plates night – We love making a couple of themed small plates, sitting on the floor with a glass of wine, and grazing all night long with a record on. Burrata toast and crispy potatoes with whipped ricotta are two of our favorite Italian inspired appetizers to pair with pesto risotto.