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Creamy Pesto Risotto

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Creamy Pesto Risotto is a rich Italian-inspired dish made with tender Arborio rice, fragrant basil pesto, and Parmesan cheese for a velvety, herb-filled finish. It’s a comforting meal that’s elegant enough for special occasions yet simple enough for weeknight dinners.

Ingredients

  • 1 1/2 cups Arborio rice
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine (optional)
  • 5 cups warm vegetable broth
  • 1/2 cup basil pesto
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons heavy cream (optional)
  • Salt, to taste
  • Black pepper, to taste
  • Fresh basil leaves, for garnish
  • Toasted pine nuts, for garnish (optional)

Instructions

  1. Warm the vegetable broth in a saucepan and keep it over low heat throughout the cooking process.
  2. Heat the olive oil and butter in a large skillet or heavy saucepan over medium heat.
  3. Cook the onion until softened, then stir in the garlic and cook for about 30 seconds.
  4. Add the Arborio rice and stir for 1 to 2 minutes until the grains are lightly toasted.
  5. Pour in the white wine, if using, and cook until mostly absorbed.
  6. Add the warm broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more.
  7. Continue cooking for 20 to 25 minutes until the rice is creamy and tender with a slight bite.
  8. Stir in the Parmesan cheese, basil pesto, and heavy cream if using until smooth and creamy.
  9. Season with salt and black pepper to taste.
  10. Garnish with fresh basil leaves and toasted pine nuts before serving.

Notes

  • Add grilled chicken, shrimp, or salmon for extra protein.
  • Stir in sautéed mushrooms for a hearty variation.
  • Fold in baby spinach or peas during the last few minutes of cooking.
  • Substitute Pecorino Romano for Parmesan for a sharper flavor.
  • Top with roasted cherry tomatoes for added sweetness and color.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of vegetable broth, milk, or water and stir in a little extra pesto before serving.

Nutrition

Find it online: https://thefamilycooking.com/creamy-pesto-risotto/