Risotto is definitely the sort of dish that requires time and attention, but the results are oh so worth it! My creamy pesto risotto made with your favorite pesto and parmesan cheese make for the perfect meal to impress your friends and family! This recipe is incredibly versatile as well because the pesto is entirely up to you! You can go traditional with a classic pesto, veggie filled with a spinach pesto, or creative with a sundried tomato pesto!
Prep Time: 5 minutes Cook Time: 30 minutes
Serves: 6
Ingredients:
7 cups Chicken or Vegetable Broth
3 tablespoons Butter, unsalted
1 ½ cups Arborio Rice
1 tsp Salt
½ tsp Ground Black Pepper
2 tsp White Wine Vinegar
1 cup Pesto of choice
½ cup Parmesan Cheese
Fresh basil for garnish
Prepare the Broth by placing it in a saucepan on the stove over medium heat. Bring to a gentle boil.
In a larger pan, melt the butter over medium heat. Add the rice to the pan and season with salt and pepper. Stir constantly for about a minute until the rice is slightly translucent.
Pour in the white wine vinegar and stir until it has evaporated, to deglaze
Gradually add a ladle of simmering broth to the rice along with 1-2 tablespoons of pesto. Stir continuously until the liquid is absorbed.
Continue adding the broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes. The rice should be creamy but al dente (slightly firm to the bite).
Once all the broth is absorbed and the rice is cooked, remove the pan from heat. Stir in the parmesan cheese until it’s melted and well combined.
Top the risotto with fresh basil leaves and an extra sprinkle of parmesan cheese.
Looking to turn this dish into a complete meal? My Easiest Air Fryer Salmon is the perfect accompaniment!
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