Pesto Risotto

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

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