Creamy Parmesan Pesto Risotto (Printable Version)
Creamy Arborio rice with fresh basil pesto and Parmesan, ready in 40 minutes.
# What You Need:
→ 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
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 Advice:
01 -
- The pesto adds a bright, fresh twist that cuts through the richness like a secret weapon
- Its one of those dishes that makes people think you spent hours, even though its mostly stirring and wine
02 -
- Constant stirring isn't strictly necessary, but frequent agitation releases the rice's starch for that creamy consistency
- The resting period at the end is essential—it lets the rice settle and the sauce thicken slightly
03 -
- Stir in an extra tablespoon of butter right before serving for restaurant-level richness
- If the risotto seems too thick, add a splash more broth rather than water