Parmesan Pesto Risotto (Print Version)
Creamy Arborio rice with fresh basil pesto and Parmesan, ready in 40 minutes.
# What You Need:
→ Rice
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
→ Cheese & Pesto
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
# How to Make It:
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 Hints:
01 -
- The pesto transforms plain risotto into something that feels like a restaurant splurge but costs pennies to make at home.
- Despite the fancy reputation, this recipe is incredibly forgiving and perfect for those nights when you want comfort food that still feels special.
02 -
- Warm broth is absolutely non-negotiable. Cold broth stops the cooking process and your rice will never become creamy.
- Stirring frequently matters more than stirring constantly. You don't need to stand there stirring like a maniac, but don't walk away either.
03 -
- Save a ladle of pasta cooking water if you're serving this alongside pasta. It works wonders for adjusting consistency.
- Toast your pine nuts in a dry pan until golden and fragrant. The difference between toasted and raw is shocking.