Creamy Risotto With Homemade Pesto
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.
Ingredients
- ½ cup homemade nut free basil pesto
- ½ tablespoon cooking olive oil
- 1 teaspoon minced garlic
- ¾ cup arborio rice
- 3 cups low-sodium vegetable broth
- 1 teaspoon extra virgin olive oil
- ¼ cup grated parmesan cheese
- Salt & pepper to taste
- Fresh basil optional garnish
Instructions
- Make a batch of our homemade pesto!
- Heat the oil and garlic in a large frying pan over medium heat until fragrant.
- Add the arborio rice to the pan and briefly toast it, stirring constantly, until it turns a light golden-brown.
- 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.
- 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.
- Turn the heat to low and stir in the lemon juice, grated parmesan, and extra virgin olive oil until well-combined.
- Finally, stir in the pesto and a pinch of salt and black pepper to taste. Serve immediately, optionally garnished with fresh basil leaves.
Notes
Toast the rice - Briefly toasting the rice before adding any broth brings out a beautiful nutty flavor while also creating a protective barrier around the rice that slows down moisture absorption so your risotto doesn’t get mushy.
Add broth a little at a time - The key to making perfect risotto is to add the broth in small increments, just enough to cover all the rice in the pan (we find about a half cup at a time works well). This keeps the heat in your pan consistent and allows you to keep a close eye on how the rice is absorbing the liquid as it cooks, instead of adding all the broth at once and hoping for the best.
Don’t stir too often - It’s a myth that you have to stir risotto constantly! You actually want it to simmer undisturbed in the broth for a few minutes at a time so that it can properly absorb the liquid. Only stir occasionally to ensure none of the rice sticks to the bottom of the pan.
Nutrition
Serving: 1serving | Calories: 578kcal | Carbohydrates: 74g | Protein: 14g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 15mg | Sodium: 424mg | Potassium: 138mg | Fiber: 4g | Sugar: 2g | Vitamin A: 652IU | Vitamin C: 4mg | Calcium: 180mg | Iron: 4mg
