Secretly easy & creamy risotto!
I’ve been on a serious pesto kick lately—and it all started with the Aerogarden we got for Christmas.
Suddenly I had basil everywhere, which meant lots of batches of homemade basil pesto… and eventually, this dreamy Pesto Risotto (plus a few other pesto-packed recipes like Pesto Salmon and Creamy Pesto Chicken Gnocchi).
What always surprises me with risotto is how simple it actually is—as long as you’ve got a little patience. Unlike regular rice where everything simmers together, risotto needs a bit more TLC. You slowly stir in warm broth, one ladle at a time, and the payoff is so worth it.
Why this Pesto Risotto is the Best:
- The rice gets lightly toasted for extra flavor
- Warm broth is added gradually, making it ultra creamy
- Fresh basil pesto brings big, herby flavor (store-bought works too!)
- A squeeze of lemon at the end brightens it all up—just don’t add it too early or it can turn bitter!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Pesto. It’s much better to make fresh pesto at home as you can adjust how much oil you add. Most store-bought brands come with a lot of added oil (and not the best quality oil too!) But, can always save time by using a jar from grocery stores.
- Rice. Make sure to get arborio rice- this is what you need to make an authentic risotto recipe. It will turn not turn out with another variety.
- Broth. Regular sodium chicken broth was used but a vegetable or a reduced sodium can be subbed. You may need to adjust the amount of salt added. Chicken stock can be subbed, as well, but it is a richer base.
- Parmesan cheese. Grab a higher quality of Parmesan cheese for the best results. Leave it out or grab a dairy-free variety for a vegan pesto risotto.
- Toppings. Sprinkle some lemon zest, basil chiffonade, and toasted pine nuts on top of the salad.
What is arborio rice?
Arborio rice is a short-grain Italian rice known for its high starch content, which gives risotto that signature creamy texture. It stays slightly firm in the center as it cooks, making it perfect for soaking up broth without getting mushy
Step-by-step Instructions
Please see the recipe card below for ingredient amounts and more detailed instructions.
Warm the broth
Pour the chicken broth into a small pot and heat it over medium-high. Once it’s almost boiling, reduce to medium-low and keep it warm.
Pro Tip: Warming the broth is essential. Adding cold liquid slows down the cooking process and messes with the texture. If your pot has a spout, even better! It’ll make pouring much easier.
Sauté the veggies and rice.
Sauté the onion in a large pot until it’s soft, then add the garlic and cook another minute. Reduce heat to medium-low, then stir in the Arborio rice.
Slowly stir in the broth.
Add the warm broth a little at a time—about ½ to 1 cup per round—stirring regularly as it’s absorbed. Scrape the bottom of the pot to prevent sticking.
Only add more once the previous batch is nearly absorbed. This slow method is what gives risotto its signature texture. Plan for about 25 minutes total.
Stir in the pesto and toppings, then dig in!
When the rice is just tender, stir in the pesto, Parmesan, lemon juice, salt, and pepper. Top with more Parmesan, fresh basil, toasted pine nuts, and lemon zest.
FAQs
Keep risotto in an airtight container in the fridge for up to 3 to 5 days. Keep in mind this might be less with meat or seafood.
The secret to a good risotto is patience and adding a warm broth. If you add broth too quickly, or it is too cold, you won’t end up with that irresistible creamy texture.
The best way to reheat risotto is back in a skillet on the stovetop. Add a little broth at a time over medium heat until your desired temperature and consistency is achieved.
Unfortunately, no. Risotto does not freeze well as it becomes extremely gummy and clumps together upon thawing.
What to serve with pesto risotto?
It’s easy to add some simple ingredients to make this flavorful risotto a main dish.
Stir in some roasted cherry tomatoes and serve it alongside chicken, like Chicken Bryan, Caprese Chicken, or Glazed Balsamic Chicken.
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Easy Pesto Risotto Recipe
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Ingredients
- 4 cups broth chicken or vegetable, regular sodium
- 1 ¼ cups Arborio rice
- 1 tablespoon olive oil or butter
- 1 small sweet onion finely diced
- 2 garlic cloves finely minced
- ½ cup basil pesto homemade or store-bought
- ¼ cup Parmesan cheese grated, plus more for serving
- 1 teaspoon lemon juice
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper
- Lemon zest optional
- Fresh basil chiffonade, optional
- Pine nuts toasted, optional
Instructions
- Warm the Broth: Place chicken broth in a pot and heat to almost a boil. Reduce heat to medium-low to keep warm.4 cups broth
- Heat the Veggies and Rice: Sauté oil and onions in a large pot or Dutch oven over medium heat. Add garlic and continue sautéing for another minute. Reduce heat to medium low and add rice. Stir for 1-2 minutes.1 tablespoon olive oil, 1 small sweet onion, 2 garlic cloves, 1 ¼ cups Arborio rice
- Stir in the Broth: Add ½-1 cup at a time of warmed broth. Stir continuously and add next amount once liquid is almost completely absorbed. Repeat this process over the course of 25 minutes.
- Add the Pesto. During the last few minutes of cooking, mix in the basil pesto, Parmesan cheese, lemon juice, salt, and black pepper.½ cup basil pesto, ¼ cup Parmesan cheese, 1 teaspoon lemon juice, ½ teaspoon salt, ¼ teaspoon black pepper
- Serve the Risotto. Once all broth is added and the risotto is to your desired consistency, serve with additional Parmesan cheese, toasted pine nuts, fresh basil and lemon zest. Enjoy!Lemon zest, Fresh basil, Pine nuts
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Video
Notes
- Rice: Arborio rice is a must when making risotto. Do not sub with any other grain variety.
- Pesto: Homemade pesto adds the most flavor, but store-bought works great if you’re short on time. Just look for one with simple, fresh ingredients.
- Storage: Leftovers can be stored in an airtight container in the fridge for 3–4 days. Reheat with a splash of broth or water to bring back the creamy texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Rice and Risotto Recipes
If you’re craving even more delicious rice and risotto recipes, you need to try these next!
There’s seriously nothing better than the bold basil flavor stirred into a creamy risotto! Anytime I make this dish our guests are in awe of how quickly I whisked it up. I cannot wait to hear what you think if you make it, too 🙂
XOXO
-London