Pesto Risotto
Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula
Ingredients
- 1 onion finely chopped
- 1 garlic clove minced
- 3 tablespoons olive oil
- 450 g Arborio rice
- 500 ml vegetable broth from bouillon cubes
- 100 g fresh pesto
- 100 ml cream
- 60 g pine nuts lightly toasted
- Fresh basil leaves
- 100 g fresh Parmesan cheese shaved
- Sea salt, freshly ground black pepper
Instructions
- n a large skillet, heat the olive oil over medium heat.
- Add the finely chopped onion and minced garlic, and cook until translucent.
- Add the Arborio rice to the skillet and stir until the rice is well coated with oil and begins to shimmer.
- Gradually pour the vegetable broth into the skillet, stirring continuously.
- Allow the risotto to cook over low heat for 20-25 minutes until the rice is tender, stirring occasionally to prevent sticking and ensuring the risotto doesn’t become too dry.
- Just before serving, stir in the fresh pesto and cream until well combined.
- Season the risotto to taste with salt and pepper.
- Serve the risotto garnished with lightly toasted pine nuts, torn basil leaves, and shaved Parmesan cheese.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this dish with a crisp and refreshing white wine such as Pinot Grigio or Sauvignon Blanc to complement the herbal notes of the pesto and the richness of the Parmesan cheese.Nutritional Information
Calories: 600 kcal | Carbohydrates: 70 g | Protein: 12 g | Fat: 30 g | Sugar: 2 g