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.
Short Photo Recipe
Ingredients:
- 1 shallot
- 300 g round rice
- 4 tbsp basil pesto
- 1/3 tsp salt
- 1/4 tsp pepper
- 2 tbsp butter
- 1200 ml beef stock
- Parmesan to taste
Instructions
- 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.
- 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.
- 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.
- Serve with a seasonal salad and crusty bread or tortilla.
risotto, pesto, basil,
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