Parmesan Pesto Risotto (Printer-friendly)
Creamy Arborio rice with fresh basil pesto and Parmesan, ready in 40 minutes for a comforting Italian meal.
# What You'll Need:
→ Rice & Grain Base
01 - 1 ½ cups Arborio rice
→ Broth & Liquid
02 - 5 cups low-sodium vegetable broth, kept warm
03 - ½ cup dry white wine
→ Aromatics & Fats
04 - 2 tablespoons unsalted butter
05 - 1 tablespoon olive oil
06 - 1 small yellow onion, finely diced
07 - 2 garlic cloves, minced
→ Cheese & Pesto
08 - ¾ cup freshly grated Parmesan cheese, plus extra for serving
09 - ⅓ cup basil pesto (homemade or high-quality store-bought)
→ 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 (you may not need all the broth).
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 -
- This risotto hits that perfect spot between comforting and impressive without requiring professional skills
- The pesto adds bright herb flavor that cuts through all that creamy richness
02 -
- Rinsing Arborio rice removes the surface starch needed for creaminess, so skip this step
- Letting the risotto rest covered for two minutes off heat allows the texture to settle and become perfectly smooth
03 -
- Warm your serving bowls in the oven so the risotto stays hot from first bite to last
- Grate extra Parmesan at the table because watching it melt into hot risotto is part of the experience