Parmesan Pesto Risotto (Printable Version)

Creamy Arborio rice infused with fresh basil pesto and rich Parmesan cheese, creating a comforting Italian classic.

# What You'll Need:

→ Rice and Broth

01 - 1 ½ cups Arborio rice
02 - 5 cups low-sodium vegetable broth, kept warm

→ Aromatics and Fats

03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
05 - 1 small yellow onion, finely diced
06 - 2 garlic cloves, minced

→ Wine and Flavorings

07 - ½ cup dry white wine
08 - ¾ cup freshly grated Parmesan cheese, plus extra for serving
09 - ⅓ cup basil pesto (homemade or high-quality store-bought)
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 (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 Advice:

01 -
  • The way pesto transforms a classic risotto into something vibrant and unexpected
  • That moment when Parmesan melts into the rice, creating the creamiest texture without using heavy cream
  • A restaurant quality dish that comes together in under an hour with mostly pantry ingredients
02 -
  • The broth must be warm before adding, otherwise the rice will stop cooking and become crunchy
  • Constant stirring is not necessary, but frequent stirring helps release starch for creaminess
  • Risotto continues to cook as it rests, so remove from heat while still slightly firm to the bite
03 -
  • Add an extra tablespoon of butter right before serving for restaurant level richness
  • Toasted pine nuts on top add a wonderful crunch that contrasts the creamy rice

Return