summer risotto

One of my favorite risottos loaded with tomatoes, zucchini, cheese and basil - it feels like summer but you can make it any time of the year!!

Tomato Risotto

chicken stock (or vegetable stock)

Delallo San Marzano Tomatoes, crushed

olive oil

shallots, diced

zucchini

garlic, roughly chopped

Arborio rice

dry white wine (anything but an oaky chardonnay)

Parmesan Cheese

Mascarpone Cheese

kosher salt and tons of freshly cracked black pepper

basil

In a medium saucepan, combine the stock and tomatoes and heat over low heat until just warmed through. 

Heat the olive oil in a large skillet over medium high heat. Add the shallot and sauté until translucent. Add the zucchini and garlic and cook until softened. Add the Arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 90 seconds

Add the white wine and stir the rice until all the wine has been absorbed and then start adding the stock mixture 1/2 cup at a time, making sure not to add more until the previous addition has been absorbed

Once the rice is just tender, add the cheese and combine. Remove from heat and season with salt and pepper. Serve with basil and cheese on top. 

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

unsalted butter

shallot (finely chopped)

garlic (finely chopped)

arborio rice

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 2 summer risotto recipes from across the web

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

Top Tags

Tomato Risotto

Pesto Risotto with Toasted Pine Nut...

Top 2 summer risotto recipes from across the web

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

Top Tags

Tomato Risotto

Pesto Risotto with Toasted Pine Nut...

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