Pesto Risotto
This pesto risotto combines two iconic Italian dishes into one, with herbaceous, nutty pesto folded into a creamy, velvety risotto.
Servings 3 people
Ingredients
- 3 tbsp butter
- 1 cup arborio rice
- 4 garlic cloves minced
- 1 shallot minced
- 4-5 cups chicken broth
- 1/2 cup Parmesan cheese freshly grated
- 1/4- 1/2 cup pesto
Instructions
- In a pot over medium heat, warm the broth. Once at a low simmer, either turn off the heat or keep the broth on low while you cook the risotto.
- Toss in and melt 3 tbsp of butter to your wide pan over medium-low heat. Once hot add in your minced shallots and garlic. Cook for 2-3 minutes, until soft and fragrant but not brown.
- Add the unwashed rice and toast for another 3 minutes, mixing every 20-30 seconds to ensure even toasting.
- Ladle in the first round of broth. Depending on the size of the pan, add enough broth to just cover the risotto (about 1 to 1 1/2 cups). Give it a quick stir and a shake to ensure all grains are covered, then cook until the rice absorbs most of the broth.
- Stir 2-3 times during each round of broth. Don’t worry if you stir more often. After the first round, taste the broth (avoiding the rice) to check the seasoning. If it needs salt, start with a heavy pinch (about 1/4 teaspoon) and adjust as needed when the risotto is closer to being done.
- Continue to add the broth until the grains of rice are al dente (not al dente yet? keep adding broth). The risotto should be loose, but not completely soupy. Once done turn off the heat and add in the Parmesan cheese and start with 1/4 cup of pesto. Add more pesto if needed (up to the 1/2 cup). Serve immediately.