Basil pesto risotto

I saw such an tempting photo of spring pea and parmesan risotto…garnished with basil and mint leaves! And then it crossed my mind that I could use an already opened bottle of basil pesto and see if that idea works… and I was really surprised, it was great. Creamy risotto with a subtle pesto flavor complemented by butter and Parmesan cheese…and there’s really nothing wrong with that! Served with some crusty spiced bread or a toasted tortilla and a glass of wine, it’s a great light dinner.

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Basil pesto risotto

Courses: Savory, Veggie dish

Difficulty: Beginner Prep Time 5 min Cook Time 15 min Total Time 20 mins

Servings: 6

Best Season: Suitable throughout the year

Ingredients:

Servings

• 1 shallot
• 300 g round rice
• 4 tablespoons basil pesto
• ¹⁄₃ teaspoon salt
• ¹⁄₄ teaspoon pepper
• 2 tablespoons butter
• 1200 ml beef stock
• Parmesan to taste

Instructions

1. • Sauté shallots cut into small cubes in a little olive oil.
   • Add the rice and fry it while stirring until it becomes transparent.
   • Pour in 1/3 of the stock, mix well. Let it cook on low heat, stirring occasionally.
   
2. • When the rice absorbs the liquid, add more stock. Stir the rice often to prevent it from sticking to the bottom.
   • Repeat the process of adding liquid.
   • Season the risotto to taste.
   • Stir in the basil pesto.
   
3. • When the rice is cooked, add the butter and mix it well into the risotto.
   • Add grated parmesan cheese.
   • The risotto should be creamy and shiny.
   
4. • Serve with a seasonal salad and crusty bread or tortilla.
   

Keywords: risotto, pesto, basil,