Easy Pesto Risotto
Easy and delicious risotto recipe for pesto risotto. This amazing dish takes just minutes to make and tastes gourmet.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 minutes
- Yield: 8 servings (as a side dish) 1x
- Category: Sides
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 tablespoons butter
- 1 medium onion, finely chopped (optional)
- 2 cups Arborio rice
- 6–8 cups chicken stock
- 1/4–1/2 cup prepared pesto (see recipe below)
- 1 tablespoon butter
- 1/2 cup grated Parmesan cheese*
- salt and pepper, to taste
Homemade Pesto Ingredients
- 2 cups loosely packed fresh basil leaves
- 1/3 cup pine nuts
- 2 medium garlic cloves, peeled
- 1/2 cup grated parmesan cheese
- 1/2 cup extra virgin olive oil
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 1/2 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), them simply omit. If the price of Parmesan is offensive (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 months, and this includes recipes and snacking. Whatever you decide, please do not use the powdered parmesan cheese that comes in a green canister, often found in the spaghetti isle.
** 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.
Find it online: https://dontwastethecrumbs.com/yummy-recipe-pesto-risotto/
