pesto risotto

Creamy Pesto Risotto made with arborio rice, chicken stock and basil pesto. This dish takes less than 40 minutes to make!

Pesto Risotto

olive oil

arborio rice

white wine

chicken broth

Parmesan cheese

lemon juice

unsalted butter

pesto

salt and pepper

Add oil to a medium skillet. Add rice and toast until lightly golden brown about 2 minutes.

Pour in wine and cook for 1-2 minutes or until most of the wine is absorbed.

Pour in warm chicken broth 1/2 cup at a time until liquid is absorbed. (Keep chicken stock warm in a saucepan) Stir rice occasionally. Cook for 20-30 minutes or until all of the chicken stock is absorbed.

Add in butter and stir until melted.

Take off of heat and add in Parmesan cheese, lemon juice and pesto. Stir to combine and serve immediately.

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Don't be intimidated by risotto! This Creamy Pesto Risotto recipe is super easy to make and fool proof. I've included step by step pictures to guide you through making the creamiest pesto risotto ever!

Lemon basil risotto is topped with a luxurious swirl of creamy burrata in this flavorful Italian main course.

Lemon Basil Risotto with Burrata

vegetable stock, (or chicken stock)

tbsp butter

tsp kosher salt

shallots, (minced)

garlic, (minced)

white wine, (or vermouth)

lemon

baby spinach

basil

parsley

oz shredded parmesan cheese

oz burrata cheese

Put the rice into a fine mesh strainer and place the strainer over a medium saucepan. Pour the vegetable or chicken stock over the rice to wash the starch off the grains and into the stock. Put the saucepan on medium heat and bring it to a simmer. Once it's simmering, shut off the heat and cover the saucepan to keep it hot.

Melt the butter over medium heat in a large skillet or saucier. Let the butter foam up and subside and then add the salt and shallots. Saute the shallots until soft and golden, about 3-4 minutes. Add the garlic and saute for 30 seconds more.

Add the rice and saute for 2 minutes, or until it smells a little toasty. Add the wine wine; simmer until absorbed, 1-2 minutes. Add the stock a ladleful or two at a time, stirring occasionally. Allow each addition to be almost absorbed (you don't want the rice to get dry and stick to bottom) and keep the rice at a very gentle simmer. The risotto will be done when you have used most of the stock and the rice just tender but not mushy, about 20-25 minutes. Taste the risotto and add more salt if needed. Stir in the lemon juice and lemon zest.

While the risotto is cooking, make the spinach basil pesto. Add the spinach, basil, and parsley to the bowl of a food processor and pulse until they are finely chopped. Add the parmesan cheese, turn on the processor, and then drizzle in the olive oil. Once everything is combined, set the pesto aside until the risotto is done.

To finish the risotto, stir in the pesto. Then taste and see if it needs more salt or lemon juice and adjust the seasoning. Portion out the risotto to four bowls. Top each bowl of risotto with 2 oz of burrata. Sprinkle a little more parmesan or finely chopped basil over the risotto if desired.

This creamy pesto risotto is topped with toasted pine nuts, parmesan cheese, and fresh basil! It&#39;s the perfect summer lunch time meal or side-dish!

Pesto Risotto with Toasted Pine Nuts

shallot (finely chopped)

garlic (finely chopped)

white cooking wine (optional)

vegetable stock (substitute chicken stock

parmesan cheese (grated)

pesto*

salt and pepper (to taste)

pine nuts (toasted)

In a small dry skillet, toast the pine nuts over medium heat for 2-3 minutes until golden brown. Transfer to a small bowl and set aside.

In a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave if you&#39;re lazy like me). Remove from the heat and set aside.

In a large skillet or stockpot, melt the butter over medium heat and sauté the shallots, and garlic for about 5 minutes or until soft and fragrant. 

Add in the rice and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.

Add in ½ cup of the warmed vegetable stock, and stir the risotto until completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it&#39;s all absorbed and the rice is fully cooked. 

Stir in the parmesan cheese until melted and fully combined.

Then remove from the heat and stir in the pesto. Then taste and add salt and pepper if needed. 

Garnish the pesto risotto with the toasted pine nuts, shredded parmesan cheese, and fresh basil!

The rice dish was a total hit at our dinner party. We used a combination of chicken stock and vegetable stock.

Top 3 pesto risotto recipes from across the web

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Pesto Risotto

Lemon Basil Risotto with Burrata

Pesto Risotto with Toasted Pine Nut...

Top 3 pesto risotto recipes from across the web

The most viewed pesto risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pesto Risotto

Lemon Basil Risotto with Burrata

Pesto Risotto with Toasted Pine Nut...

The most viewed pesto risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine