Parmesan Pesto Risotto (Printable)
Creamy Arborio rice infused with aromatic basil pesto and rich Parmesan for a comforting Italian main dish.
# Ingredient List:
→ 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 (homemade or high-quality store-bought)
→ Seasoning
10 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
11 - Fresh basil leaves
12 - Pine nuts, toasted
# How to Make:
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 -
- The pesto adds this incredible burst of fresh basil flavor that cuts through the richness like a bright, herby knife
- Everything happens in one pot, making the cleanup feel almost unfairly easy for something this elegant
02 -
- Stirring frequently releases starch from the rice, creating that signature creamy texture without adding any actual cream
- Resting the risotto for those 2 minutes at the end is the secret to that restaurant-quality texture that holds its shape on the plate
03 -
- Stirring constantly isn't necessary, but frequent stirring is what creates that luxurious texture
- That final tablespoon of butter stirred in right before serving transforms good risotto into great risotto