Pesto Risotto

Pesto Risotto
Pesto Risotto

In the traditional Italian way, we start with a ton of olive oil and simmer it with onions and garlic. Then the rice is added and toasted slightly. The mixture is simmered in vegetable stock while stirring regularly to cream the rice (which releases the starches). We finish the risotto with traditional basil pesto, mascarpone cheese, Parmesan and salt.

Pesto Risotto

Serves 3-4


1/4 cup olive oil
1/2 sweet onion, chopped
2 cloves garlic, minced
2 cups carnaroli rice or arborio
6 cups chicken broth
1/2 cup pesto, prepared
1/2 cup parmesan cheese, shredded
2 tablespoons mascarpone or butter
salt to taste

  1. In a large saucepan over medium-high heat, add olive oil, sweet onion and garlic. Cook until onions are soft, about 3 minutes.
  2. Add rice and toast in pan for 2 minutes, stirring often with a wooden spoon.
  3. Add 1 cup of chicken broth and reduce heat to low. Stir rice constantly until liquid is absorbed.
  4. Add remaining chicken stock, one cup at a time, stirring after each addition until liquid is absorbed.
  5. Add pesto and mascarpone or butter and stir in gently.
  6. Add 1/4 cup Parmesan cheese, butter and salt to taste.
  7. Scoop onto serving dish and add remaining 1/4 cup Parmesan cheese.

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