Pesto Risotto (Edit recipe)

Risotto is definitely the sort of dish that requires time and attention, but the results are oh so worth it! My creamy pesto risotto made with your favorite pesto and parmesan cheese make for the perfect meal to impress your friends and family! This recipe is incredibly versatile as well because the pesto is entirely up to you! You can go traditional with a classic pesto, veggie filled with a spinach pesto, or creative with a sundried tomato pesto! Looking to turn this dish into a complete meal? My Easiest Air Fryer Salmon is the perfect accompaniment!

5 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	947
Fat:	23 g
Carbohydrates:	38 g
Protein:	18 g
Cholesterol:	20 g
Sodium:	804 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by leahxglutenfree

View original recipe

Serves: 6

Ingredients

7 cups Chicken Broth, or Vegetable Broth
3 Tbsp Unsalted Butter
1.5 cups Arborio Rice
1 tsp Salt
0.5 tsp Black Pepper
2 tsp White Wine Vinegar
1 cup Basil Pesto
0.5 cup Parmesan Cheese

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare the Broth by placing it in a saucepan on the stove over medium heat. Bring to a gentle boil.
In a larger pan, melt the butter over medium heat. Add the rice to the pan and season with salt and pepper. Stir constantly for about a minute until the rice is slightly translucent.
Pour in the white wine vinegar and stir until it has evaporated, to deglaze
Gradually add a ladle of simmering broth to the rice along with 1-2 tablespoons of pesto. Stir continuously until the liquid is absorbed.
Continue adding the broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes. The rice should be creamy but al dente (slightly firm to the bite).
Once all the broth is absorbed and the rice is cooked, remove the pan from heat. Stir in the parmesan cheese until it’s melted and well combined.
Top the risotto with fresh basil leaves and an extra sprinkle of parmesan cheese.