Parmesan Pesto Risotto (Printable version)
Creamy Arborio rice with basil pesto and Parmesan, ready in 40 minutes.
# Ingredient list:
→ Rice Base
01 - 1 ½ cups Arborio rice
→ Broth
02 - 5 cups low-sodium vegetable broth, kept warm
→ Aromatics
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
05 - 1 small yellow onion, finely diced
06 - 2 garlic cloves, minced
→ Wine
07 - ½ cup dry white wine
→ Finishing
08 - ¾ cup freshly grated Parmesan cheese, plus extra for serving
09 - ⅓ cup basil pesto
→ Seasoning
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - Fresh basil leaves
12 - Pine nuts, toasted
# Directions:
01 - Heat butter and olive oil in a large, heavy-bottomed saucepan over medium heat. Add onion and sauté until translucent, about 3 minutes. Stir in garlic and cook for 1 minute more.
02 - Add Arborio rice and cook, stirring constantly, for 2 minutes until the grains are well coated and slightly translucent at the edges.
03 - Pour in the white wine. Stir and cook until almost completely absorbed.
04 - Add warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18–20 minutes.
05 - Reduce heat to low. Stir in the Parmesan cheese and pesto until fully combined. Season with salt and pepper to taste.
06 - Remove from heat, cover, and let rest for 2 minutes. Serve immediately, garnished with extra Parmesan, basil leaves, and toasted pine nuts if desired.
# Expert Tips:
01 -
- The pesto does double duty, infusing every grain with basil brightness while cutting through the richness
- Despite what restaurants want you to believe, risotto is mostly hands-off stirring time, perfect for unwinding after a long day
02 -
- Do not rinse your Arborio rice—those surface starches are exactly what creates the creamy texture
- If you run out of broth before the rice is done, hot water works in a pinch
03 -
- Stirring constantly isnt necessary—frequent stirring is enough to release the starch and prevent sticking
- That final tablespoon of butter before serving makes everything glossy and restaurant-worthy