Description
A creamy and flavorful pesto risotto topped with toasted pine nuts, parmesan cheese, and fresh basil. This dish combines the rich taste of perfectly cooked arborio rice with the vibrant flavors of pesto and the delicate crunch of toasted pine nuts, making it an ideal summer lunch or a delicious side dish.
Ingredients
Scale
Main Ingredients
- 2 tablespoons unsalted butter
- 1 large shallot, finely chopped
- 3 cloves garlic, finely chopped
- 1 cup arborio rice
- 1/2 cup white cooking wine (optional)
- 4 cups vegetable stock (or chicken stock or water)
- 1/2 cup parmesan cheese, grated, plus extra for garnish
- 1/2 cup pesto
- Salt and pepper, to taste
- 1/4 cup pine nuts, toasted
- Fresh basil, for garnish
Instructions
- Toast Pine Nuts: In a small dry skillet over medium heat, toast the pine nuts for 2-3 minutes until they are golden brown. Transfer them to a small bowl and set aside to cool.
- Heat Stock: In a medium pot, heat the vegetable stock over medium heat until it begins to simmer. Alternatively, you can heat it in the microwave. Remove from heat and keep warm for later use.
- Sauté Aromatics: In a large skillet or stockpot, melt the butter over medium heat. Add the chopped shallots and garlic, sautéing for about 5 minutes until they become soft and fragrant.
- Toast Rice and Deglaze: Add the arborio rice to the skillet and stir frequently, toasting the grains for about 2 minutes. Pour in the white wine to deglaze the pan, scraping any browned bits off the bottom to enhance flavor.
- Cook Risotto: Begin adding the warm vegetable stock in ½ cup increments. Stir the rice continuously until the liquid is fully absorbed before adding more. Continue this process until all the stock is absorbed and the rice is tender yet creamy, about 18-20 minutes.
- Add Cheese and Pesto: Stir in the grated parmesan cheese until it is melted and fully incorporated. Remove the pot from the heat and stir in the pesto until evenly combined.
- Season and Garnish: Taste the risotto and season with salt and pepper as needed. Serve garnished with the toasted pine nuts, additional grated parmesan cheese, and fresh basil leaves for a bright finish.
Notes
- This dish can be enjoyed as a light main course or paired as a side dish for grilled meats or vegetables.
- If you prefer, substitute vegetable stock with chicken stock or water depending on your dietary needs.
- Make sure to continuously stir the risotto while adding stock to achieve its signature creamy texture.
- To save time, have the stock warmed in advance and keep it hot throughout the cooking process.
- For a nut-free version, omit pine nuts and garnish with extra parmesan and fresh herbs instead.
Nutrition
- Serving Size: 1 serving
- Calories: 368 kcal
- Sugar: 4 g
- Sodium: 1432 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 11 mg
