Original Post: https://www.evolvingtable.com/?p=93077
Easy Pesto Risotto Recipe
Made with simple ingredients and secretly SO easy, this Pesto Risotto Recipe comes out ultra-creamy, is full of fresh basil flavor, and is even better than you get at the restaurant! Arborio rice is slowly cooked with warmed broth and then flavored with fresh basil pesto, Parmesan cheese, and lemon juice at the end.
Servings: 6 servings
Ingredients
- 4 cups broth chicken or vegetable, regular sodium
- 1 ¼ cups Arborio rice
- 1 Tbsp. oil or butter
- 1 small sweet onion finely diced
- 2 cloves garlic finely minced
- ½ cup basil pesto homemade or store-bought
- ¼ cup Parmesan cheese grated, plus more for serving
- 1 tsp. lemon juice
- ½ tsp. salt to taste
- ¼ tsp. 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 Tbsp. oil, 1 small sweet onion, 2 cloves garlic, 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 tsp. lemon juice, ½ tsp. salt, ¼ tsp. 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
Video
Notes
Prep-Ahead Instructions:
Make the pesto a couple days in advance, just keep it in the fridge.
Storage Directions:
Keep leftover risotto in an airtight container in the fridge for up to 3 to 5 days. Freezing this dish is not recommended. To reheat, place it back in a skillet and add small amounts of broth until the desired temperature and consistency is reached.
Recipe Tips:
- Don't sub. Be sure to use Arborio rice only! Otherwise, it won't turn out.
- Nice and warm. Heat the broth up before adding it to the risotto.
- Take is slow. Only stir a little bit of the broth into the risotto at a time.
- Make it complete. Some oven-roasted tomatoes and pan-seared chicken are the perfect finishing touches.
- DIY. Making your own pesto and adding a squeeze of lemon at the end are my favorite ways to get fresh flavors in this best ever risotto.
Nutrition
Calories: 285kcal | Carbohydrates: 39g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 1047mg | Potassium: 70mg | Fiber: 2g | Sugar: 3g | Vitamin A: 785IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 2mg