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.

Easy Pesto Risotto | 30 Minute Gourmet Recipe at Home

Pesto Risotto

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5 from 1 review

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.

Author: Tiffany
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

Scale

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)

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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.

Find it online: https://dontwastethecrumbs.com/yummy-recipe-pesto-risotto/