This easy pesto risotto turns out delicious every time! Creamy, salty, and full of flavor, you’ll feel like you’re out for a fancy dinner every time you make it.
I’ve been trying to think of delicious and simple meals that I can prepare easily with what I ordinarily have on hand that give us new flavors but also fit in with our regular tried-and-true meals. So far, I’ve had three successes and one failure. My favorite of the three successes is a pesto risotto!
I’ll admit, my risotto skills are lacking. Gordon Ramsey made risotto seem easy on Hell’s Kitchen, and my stepmom makes a fantastic risotto too. Unfortunately, my personal experiences have been completely hit-and-miss. My thought process when I came up with pesto risotto went something like this:
I’m not that great at risotto, but pesto risotto is delicious. Maybe if I combine the two it’ll taste kinda good.
Totally serious.
As it turns out, this dish was on par with the amazing pesto risotto my stepmom had created once. It makes a great Italian rice dish complement to any meat, and you can also tailor the recipe a bit depending on your family’s tastes.
And even though I’ve had problems with risotto in the past, I’ve made this pesto risotto multiple times and it turned out great each time!
PESTO RISOTTO
The great thing about this pesto risotto is that it’s so easy to make. It’s also:
- Delicious! Pesto is a powerhouse of flavor with the fresh bright green herbs and the warm earthiness of the extra-virgin olive oil and pine nuts. YUM!
- Healthy. Simple ingredients like fresh herbs and healthy fats like olive oil make this a great choice!
- Vegetarian option. This recipe is easily made vegetarian by switching out the chicken stock for vegetable stock.
- Feels like a fancy, gourmet meal. Pesto risotto is full of rich flavor, and it feels like you’re eating at a fancy restaurant. But it’s easy enough to make yourself!
RISOTTO PESTO INGREDIENTS
Before you can make pesto risotto, you need pesto! Use a jar of your favorite pesto from the store or make this simple and delicious pesto recipe!
- Basil Leaves. I love the fresh Italian flavor of basil in pesto!
- Pine Nuts. You can substitute a less expensive nut like almonds, walnuts, or cashews, but the taste will be slightly different.
- Garlic Cloves. No need to mince garlic here! Just peel the cloves and you’re ready to go.
- Grated Parmesan Cheese. You’ll use some for the pesto and some for the risotto itself, but one brick or wedge will last for a while.
- Extra Virgin Olive Oil. Drizzling in the olive oil brings the pesto together and gives it a smooth, light flavor.
HOW TO MAKE PESTO
Step 1. Combine the first four ingredients in a food processor into a rough paste.
Step 2. With the machine running, slowly add the oil.
Step 3. Salt and pepper to taste.
Step 4. If the sauce seems dry (it should be a thick paste), add a bit more oil.

PESTO RISOTTO RICE INGREDIENTS
Once you have your pesto, you’re ready to make pesto risotto rice! You’ll need:
- Unsalted Butter. You’ll use butter both to sauté the onions and to give the finished risotto a rich, creamy texture.
- Onion (optional). Finely chop the onion so that the finished pieces are similar in size to the rice.
- Arborio Rice. This short-grain rice contains a lot of starch, which helps give the finished risotto a creamy consistency. It also cooks quickly, perfect for this easy side dish!
- Chicken Broth. I always have Chicken Stock in my freezer! Or use vegetable broth.
- Prepared Pesto. Try the simple homemade pesto recipe above or try my Spinach Pesto Recipe or Carrot Top Pesto!
- Parmesan Cheese. A little bit goes a long way – one wedge of Parmesan usually lasts us a couple of months! Skip the powdered parmesan cheese with the green lid and go for the freshly-grated Parmesan cheese!
- Salt and black pepper, to taste.
Psst! Not all salts are made the same! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!).
HOW TO COOK RISOTTO RICE WITH PESTO
Step 1. Make the homemade pesto, if necessary.
Step 2. In a large heavy saucepan, melt 2 Tablespoons of butter on low.
Step 3. Add the finely chopped onions and cook until soft and translucent.
Step 4. Raise the heat to medium and add the arborio rice, simmering and stirring until the rice looks chalky and you can see a white dot in the center of the grains of rice (3-5 minutes).
Step 5. Stir in one cup of Chicken Stock. When the liquid is absorbed, stir in another cup. Repeat this for the third cup of stock as well.
Step 6. Begin adding the stock ½ cup at a time, along with 1 Tablespoon of pesto. Stir continuously until the stock is absorbed. Keep repeating this process and start tasting the risotto. The rice should be tender yet slightly firm to the bite – taking care to not overcook the rice. Adjust the amount of pesto with each tasting to your preferences, adding up to ½ cup total (that’s 8 Tablespoons).
Step 7. Remove the risotto from the heat when it is almost, but not quite done.
Step 8. Fold in 1 Tablespoon of butter, then gently fold in the Parmesan cheese, stirring until melted.
Step 9. Add salt and pepper to taste. Depending on how salty your chicken stock and pesto are, you may not need additional salt.
Enjoy this pesto risotto!
Most rissotto recipes say to stir using long strokes. I always stir making small circles all over the pan. I can’t say for sure that either method works better than the other, but the key is to stir often, if not continuously, while waiting for the risotto to cook.
Risotto has the best texture right after it finishes cooking, but you can store leftover pesto risotto in an airtight container for up to 3 days. Add a bit of chicken broth when reheating if it seems dry.

SERVE WITH ARBORIO RICE PESTO RISOTTO
Pesto risotto rice makes a delicious side dish with a main entrée and plenty of veggies to round out your plate. Try it with these pairings:
- Blackened Salmon and Pan-Roasted Broccoli
- Whole Roasted Chicken and Lemon Butter Asparagus
- Almond Crusted Chicken and Sautéed Green Beans
- Hemp and Herb Crusted Pork Chops and Instant Pot Steamed Veggies
INDULGING IN PESTO RISOTTO IN A BALANCED DAY
This risotto pesto recipe is a mixture of carbohydrates (from the rice) and fat (from the pesto). You’ll likely want to fill the rest of your plate with lean protein and plenty of lower-carb produce.
When building your plate, aim for these general guidelines:
- Dedicate about ¼ of your plate to lean protein (think chicken, fish, or tofu)
- Another ¼ of your plate can contain carbohydrates, preferably whole and unprocessed carbs (the arborio rice fits here)
- And ½ of your plate should be non-starchy vegetables and fruits (think broccoli, cucumbers, asparagus, or berries)
- Incorporate healthy fats in moderation (like the olive oil, pine nuts, and cheese in the pesto) and you have a balanced plate!
RISOTTO AL PESTO FAQS
Is risotto gluten-free?
Yes! Risotto is a rice-based side dish, making it perfect for those who eat gluten-free.
How do you add flavor to risotto?
Pesto is perfect for risotto because it easily adds such a vibrant flavor that happens to go great with mains like Whole Roasted Chicken! Other risotto recipes call for white wine, butter, and lemon juice, but I am biased toward this pesto risotto recipe! Try it, and I think you’ll agree!
Do I make homemade pesto or use pre-made pesto for pesto risotto?
I have included an easy pesto recipe here, but if you’re short on time, buying it pre-made is okay too. Most store-bought versions have pretty simple ingredients but always check your labels!
Costco offers 22oz of pesto for a decent price and it will last WAY beyond this risotto and the rest of Arborio rice. Consider a chicken pesto panini, a cheesesteak with provolone and pesto, or even atop your favorite pasta if you need other avenues to enjoy the goodness (or just invite me over for dinner and I’ll gladly take it off your hands)!
What other vegetables can I add to pesto risotto?
You have several options for adding chopped vegetables to risotto al pesto. An asparagus risotto would be delicious for spring, or a mushroom risotto recipe would be yummy year-round! Additional minced garlic or finely chopped broccoli might be yummy too! Or top with fresh herbs like parsley or thyme.
MORE EASY RICE RECIPES AND SIDES
- Coconut Rice
- Simple Autumn Rice Pilaf
- Instant Pot Yellow Rice
- How to Make Cauliflower Rice
- 5 Minute Greek Couscous
- Ridiculously Easy Potato Skins

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This easy pesto risotto turns out delicious every time! Creamy, salty, and full of flavor, you’ll feel like you’re out for a fancy dinner every time you make it.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 8 servings (as a side dish) 1x
- Category: Sides
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 tablespoons butter (28g)
- 1 medium onion, finely chopped (optional) (94g)
- 2 cups Arborio rice (372g)
- 8 cups chicken stock (1920g)
- ½ cup prepared pesto (see recipe below)
- 1 tablespoon butter (14g)
- ½ cup grated Parmesan cheese* (50g)
- salt and pepper, to taste
Homemade Pesto Ingredients
- 2 cups loosely packed fresh basil leaves (48g)
- ⅓ cup pine nuts (45g)
- 2 medium garlic cloves, peeled (6g)
- ½ cup grated Parmesan cheese (50g)
- ½ cup extra virgin olive oil (108g)
Instructions
- Make the homemade pesto by combining the first four ingredients in a food processor until they have made a rough paste. With the machine running, slowly add the oil. Salt and pepper to taste. If the sauce seems dry (it should be a thick paste), add a bit more oil.
- In a large heavy saucepan, melt 2 tablespoons of butter on low.
- Add onion and cook until soft and translucent.
- Raise heat to medium and add rice, stirring** until the rice looks chalky and you can see a white dot in the center of the grains (3-5 minutes).
- Stir** in one cup of chicken stock. When the stock is absorbed, stir** in another cup. Repeat this for the third cup of stock as well.
- Begin adding the stock ½ cup at a time, along with 1 tablespoon of pesto. Stir** continuously until the stock is absorbed. Keep repeating this process and start tasting the risotto. The rice should be tender yet slightly firm to the bite – taking care to not overcook the rice. Adjust more or less pesto with each tasting, to your preferences.
- Remove the risotto from the heat when it is almost, but not quite done.
- Fold in 1 tablespoon of butter, then gently fold in the Parmesan cheese.
- Add salt and pepper to taste.
- Enjoy this pesto risotto!
Notes
* Real Parmesan cheese is required. If you do not have real Parmesan (whether already shredded or in a wedge), then simply omit it. If the price of Parmesan seems high (approximately $4 for a wedge at Target), I assure you that not only is it worth the investment, but a little bit goes a long way. One wedge of Parmesan lasts us a couple of months, including recipes and snacking.
** Most recipes say to stir using long strokes. I always stir making small circles all over the pan. I can’t say for sure that either method works better than the other, but the key is to stir often, if not continuously.
Nutrition information below is based on using half of the batch of homemade pesto.
I ran out of GF pasta but had a craving for something starchy with basil pesto… So I searched for basil pesto risotto and found you. I’m so glad I did! I think this may have been the best risotto I have ever had!
I’m so glad you liked it Leigh!
Thanks for linking up to Friday Fascinations! Don’t forget to come back for this week’s party! It is an everything party so link up anything you have been working on!
Tiffany,
Oh my goodness this looks delicious! I love pesto and risotto and I TOTALLY agree with the whole Parmesan issue. I buy mine at Costco in the brick and usually pay about $14.00 a pound but it lasts quiet a while in our house unless I’m making a ton of pasta. lol I can’t wait to try this recipe. Thanks so much for sharing at Creative Thursday last week. I can’t wait to see what you link up this week. Have a great day
Michelle
Hi Michelle,
If you have a Trader Joe’s nearby, they have parm for roughly $8/9 per pound. They’re smaller wedges, but still just as good. We ordinarily wouldn’t go through much, but we’ve recently discovered the deliciousness of a thin slice as a snack. Oh my!
Will do Laura, thanks for the reminder!
Ooh! This looks yummy! I LOVE pesto!!
Thanks for sharing with my Super Link Party! 🙂
Yummy! Pine nuts are one of the fews nuts I actually like! Thanks for sharing at the Pomp Party! Pinning!
This looks soooo good. Thanks so much for posting on the Made U Look link party! Looking forward to more great recipes:)
Katie
YUM!!!! That looks like a great combination!!!!
Thanks so much for sharing this at The DIY Dreamer.. From Dream To Reality!
P.S. Please don’t forget to place my button or text-link somewhere on your site 🙂
Interesting!
I would love to have you link this up to my linky party!
Thanks!
This looks delicious and quite tempting! I’m definitely hungry now…
Yum, that looks delicious! I’ve never thought about putting pesto in Risotto. Have you ever done asparagus or squash? That might be a good way to get some nutrition.
I’ve done asparagus but that would fall under my “miss” nights. My dad and step-mom seem to be pro’s with the vegetables, but I’ll keep practicing!