Description
This Easy Pesto Risotto is a creamy, comforting Italian classic enhanced with fragrant basil pesto and Parmesan cheese. Made with Arborio rice slowly simmered in warm broth and stirred to perfection, it delivers rich flavor and a luscious texture in just 35 minutes. Topped with fresh basil, lemon zest, and toasted pine nuts, this risotto makes a delightful and elegant meal that’s simple to prepare.
Ingredients
Scale
Broth
- 4 cups chicken or vegetable broth (regular sodium)
Risotto Base
- 1 ¼ cups Arborio rice
- 1 tablespoon olive oil or butter
- 1 small sweet onion, finely diced
- 2 garlic cloves, finely minced
Flavorings
- ½ cup basil pesto (homemade or store-bought)
- ¼ cup grated Parmesan cheese, plus extra for serving
- 1 teaspoon lemon juice
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
Optional Toppings
- Lemon zest
- Fresh basil, chiffonade
- Pine nuts, toasted
Instructions
- Warm the Broth: Pour the chicken or vegetable broth into a pot and heat until nearly boiling, then reduce the heat to medium-low to keep it warm throughout the cooking process. Keeping the broth warm helps the rice cook evenly.
- Heat the Veggies and Rice: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the finely diced sweet onion and sauté until translucent. Add the minced garlic and cook for an additional minute until fragrant. Reduce heat to medium-low, add the Arborio rice, and stir constantly for 1 to 2 minutes to lightly toast the rice and coat it with oil.
- Cook the Risotto by Adding Broth Gradually: Begin adding the warm broth ½ to 1 cup at a time, stirring continuously. Allow each addition of broth to be almost fully absorbed by the rice before adding the next. This gradual liquid absorption and constant stirring release the rice’s natural starches, creating the risotto’s characteristic creamy texture. Continue this process for about 25 minutes, or until the rice is tender yet still firm to the bite.
- Incorporate Pesto and Seasonings: In the last few minutes of cooking, stir in the basil pesto, grated Parmesan cheese, lemon juice, salt, and black pepper. Mix well to combine all the flavors and ensure a creamy consistency.
- Serve the Risotto: Once the risotto has reached your desired creamy consistency and all the broth has been absorbed, serve hot. Garnish with additional grated Parmesan cheese, toasted pine nuts, fresh basil chiffonade, and a sprinkle of lemon zest if desired. Enjoy your flavorful and comforting pesto risotto!
Notes
- Use warm broth to ensure even cooking and avoid chilling the rice during the cooking process.
- Stirring constantly is key to developing the risotto’s creamy texture by releasing the rice’s starches.
- You can substitute the pesto with homemade pesto for fresher flavor.
- Adjust salt according to the saltiness of your broth and pesto.
- Add toasted pine nuts and fresh basil for added texture and a burst of freshness.
- Leftover risotto can be stored in the refrigerator for up to 2 days and reheated with a splash of broth or water.
