Cilantro Pesto Risotto

Name: Cilantro Pesto Risotto
Prep time: 30 min
Total time: 30 min
Yield: 4 cups risotto
Ingredients: 8 cups vegetable or chicken broth; 2 tbsp butter; 2 garlic cloves; 1 cup onion; 1 ½ cups arborio rice; ½ tsp salt; 1 tsp black pepper; ½ cup cilantro lime pesto

User Reviews

4.5

12 reviews

Excellent

Prep Time
30 mins
Total Time
30 mins
Servings
4 cups risotto
Calories
435 kcal
Course
Side Dish, Main Course
Cuisine
Italian, Mexican

Cilantro Pesto Risotto

Lukas Jenkins

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Cilantro lime pesto adds a flavorful twist to this vegetarian & gluten free mexican style pesto risotto recipe! It's great as a side dish with chicken, fish or veggies!

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Ingredients

Servings

8 cups vegetable or chicken broth
2 tbsp butter
2 garlic cloves minced
1 cup onion finely chopped
1 ½ cups arborio rice
½ tsp salt
1 tsp black pepper
½ cup cilantro lime pesto click link for homemade recipe

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Instructions

Bring the 8 cups of broth to a boil in a large saucepan.
Get another burner going over medium heat, and add the butter to a large skillet.
Once melted, add the diced onion, saute 4-5 minutes, then add the garlic, saute 1 minute, then add the rice.
Toast the rice for 3-4 minutes, then begin adding the boiling broth to the rice 1/2 cup at a time.
Once the first 1/2 cup of broth is absorbed into the rice, add the next 1/2 cup, and so on until all of the broth has been absorbed and the risotto is nice and creamy.
Remove from the heat and stir in the salt, pepper and pesto.

Notes

Vegan Option: Use a vegan butter substitute and vegetable broth to make this recipe vegan.
Instant Pot Option:
Press the saute button on the Instant Pot and use the adjust button to set it on the “normal” setting.
Add 1/4 cup butter to the pressure cooker. When the display says “hot”, add 1 cup diced onions, saute 4-5 minutes. Add 2 cloves minced garlic and saute an additional minute.
Add 2 cups arborio rice and toast for 3-4 minutes.
Press the Keep Warm/Cancel button on the pressure cooker.
Add 4 cups of vegetable broth or chicken broth. Stir to combine.
Place the lid on the pressure cooker and make sure the steam release is set to “sealing”.
Press the “manual” button and set the pressure cooker to high pressure. Use the +/- buttons to set the pressure cooker to 6 minutes.
When the cooking time is up, wait 10 minutes, then release any remaining pressure before unlocking the lid.
Remove the lid and stir in the salt, pepper and Cilantro Pesto.

Nutrition Information

Show Details

Calories 435kcal (22%) Carbohydrates 71g (24%) Protein 7g (14%) Fat 13g (20%) Saturated Fat 5g (25%) Cholesterol 15mg (5%) Sodium 2225mg (93%) Potassium 162mg (5%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 1314mg (26%) Vitamin C 5mg (6%) Calcium 26mg (3%) Iron 4mg (22%)

Nutrition Facts

Serving: 4cups risotto

Amount Per Serving

Calories 435 kcal

% Daily Value*

Calories	435kcal	22%
Carbohydrates	71g	24%
Protein	7g	14%
Fat	13g	20%
Saturated Fat	5g	25%
Cholesterol	15mg	5%
Sodium	2225mg	93%
Potassium	162mg	3%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	1314mg	26%
Vitamin C	5mg	6%
Calcium	26mg	3%
Iron	4mg	22%