Risotto with pesto

Risotto al pesto

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A delicious rice dish with the famous pesto alla genovese!
Difficulty: easy
Cost: low
Calories: 659kcal
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Difficulty: easy
Cost: low
Calories: 659kcal
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Amount 4 servings

Ingredients list

Risotto

  • 400 g arborio rice
  • 60 g Butter
  • 1 tbsp olive oil extra virgin
  • 2 Cloves garlic
  • 1 l vegetable broth
  • pepper

Pesto

  • 25 g basil
  • 50 ml olive oil extra virgin
  • 35 g Parmigiano Reggiano
  • 15 g pecorino cheese
  • 10 g pine nuts
  • 1 Clove garlic
  • 1 tsp coarse sea salt

Directions

Pesto

  • Clean the basil leaves with a soft and dry cloth. Peel the garlic. Finely grate the parmesan and pecorino.
  • Now put these four prepared ingredients together with the olive oil, pine nuts and coarse sea salt in a tall container and puree finely with a hand blender.

Risotto

  • Peel and finely chop the garlic.
  • Over medium heat, melt ⅔ of the butter in a large saucepan. Add the olive oil and garlic and saute for a few minutes until translucent.
  • Add the rice and fry lightly, stirring constantly and on high heat. Deglaze with a ladle of broth and reduce heat. Simmer until all the liquid has been absorbed.
  • Then keep adding a little broth and stir constantly. Once the broth is almost completely absorbed, repeat the process. This should take about 20 to 25 minutes in total. The rice should be tender but still somewhat firm to the bite. Then remove the pot from the heat.
  • Now add the remaining butter and the previously prepared pesto and mix everything well. Finally, season with freshly ground pepper.
  • Arrange the risotto in bowls or deep plates and serve hot.
    Buon appetito!
Calories: 659kcal (33%)Carbohydrates: 84g (28%)Protein: 12g (24%)Fat: 30g (46%)Saturated fatty acids: 12g (60%)Trans fatty acids: 1gCholesterol: 42mg (14%)

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Product recommendation for this recipe

Principato – Arborio rice

An icon of Italian quality rice, with a larger grain than other varieties and a high starch content. The tasty flavor is due to its easily absorbed carbohydrates and noble proteins.