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

Risotto has a bad rap for being a difficult and time consuming dish. Risotto is quite simple if you learn some of the basics (which I included below). This dish is super easy and takes only 40 minutes to make start to finish. A fancy dish without a lot of effort. Just how I like it.

This is a twist on the typical risotto. Made with arborio rice, chicken stock, lemon juice and Parmesan cheese. Boiled until all of the liquid is absorbed. The end result is a creamy thick risotto.

Basil Pesto Risotto recipe

Typically risotto is made with butter and wine. I skipped both and used olive oil to toast the arborio rice. I also added lemon juice for flavor. Warm stock is added periodically as the rice absorbs the liquid. The rice turns out creamy, rich and still has a nice al-dente bite.

As for the homemade pesto it is made with pine nuts, garlic and basil. For a twist try my walnut pesto.

Creamy Pesto Risotto recipe

Tips for making perfect risotto:

  • Choose the proper rice: Medium or short grain rice is typically used for risotto. Arborio rice is a medium grain rice with a starchy coating. The extra starch helps make the risotto extra creamy.
  • Toast the rice: An important step in risotto is toasting the rice. This allows the rice to absorb more liquid and not become soggy.
  • Use warm stock: It is important to add warm stock to the rice. I usually just keep it in a small saucepan on the burner behind the risotto. Adding cool stock to the risotto will bring down the temperature of the pan.

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