Easy Pesto Risotto Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
285 kcal
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Course
Main Course
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Cuisine
American
Easy Pesto Risotto Recipe
Description
The Easy Pesto Risotto Recipe centers on arborio rice cooked slowly in warm chicken or vegetable broth to develop its signature creamy texture. Sautéed onions and garlic infuse subtle savoriness before the rice gradually absorbs the broth, stirring constantly for even cooking. The basil pesto stirred in at the end along with Parmesan cheese and lemon juice adds herbal depth and brightness. Optionally, fresh basil chiffonade, lemon zest, and toasted pine nuts enhance both flavor and texture with freshness and nutty crunch.
The result is a risotto that balances creamy richness with aromatic herbal notes from the pesto. The texture is creamy yet tender to the bite, with small bursts of toasted pine nuts if included. It can be served as a standalone vegetarian main or alongside oven-roasted tomatoes and pan-seared chicken for a fuller meal.
To keep the flavors fresh, prepare the pesto a few days ahead and store it chilled. Leftover risotto can be refrigerated for up to 5 days but is not suitable for freezing. When reheating, add small amounts of broth to restore creaminess and loosen the rice.
Ingredients
- 4 cups broth chicken or vegetable, regular sodium
- 1 ¼ cups arborio rice
- 1 Tbsp. neutral cooking oil or butter, generic cooking oil
- 1 sweet onion finely diced, small
- 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 optional, zest
- basil chiffonade, optional, fresh
- 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.
- 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.
- 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.
- 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!
Notes
- Prepare the basil pesto a couple of days before cooking and keep it refrigerated to enhance flavor.
- Use only arborio rice for the proper creamy texture typical of risotto.
- Warm the broth before gradually adding it to the rice to maintain the cooking temperature and texture.
- Stir the broth in small increments, allowing the rice to absorb it slowly for even cooking.
- Consider serving with oven-roasted tomatoes or pan-seared chicken to complete the meal.
- Leftover risotto can be stored in an airtight container in the refrigerator for 3 to 5 days; reheat gently with added broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 4mg | 1% |
| Sodium | 1047mg | 44% |
| Potassium | 70mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 785IU | 16% |
| Vitamin C | 2mg | 2% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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