Learn how to make the BEST Pesto Risotto, also known as Risotto alla Genovese! This delicious recipe is easy to make, bursting with fresh basil flavor, and has a delicious roasted tomato topping that you'll love ... the perfect summer lunch or dinner!
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I planted some fresh herbs on my patio a few months ago. While the summer heat killed most of them, but my basil and sage have not only survived, they've actually thrived. I've gotten so much enjoyment out my two plants babies, and of course, I've loved using them in my kitchen, too!
In my opinion, making pesto is the best way to use lots of basil. And I've got some delicious pesto recipes coming your way, starting with this scrumptious Pesto Risotto, also known as Risotto Genovese!
If you're a tomato-basil fan (and who isn't?), this mouthwatering recipe is for you! It pairs creamy arborio rice with vibrant pesto sauce, which is a major flavor upgrade. Juicy roasted tomatoes add the perfect finishing touch. This is the perfect summer recipe, and it can be served as a yummy Italian main course or as a side dish.
Risotto is much easier to make than you'd think, you just need a little patience. I find that the stirring process goes by quickly, and it's actually pretty relaxing after a long day. Don't worry if you've never made risotto before, I'll walk you through the recipe step-by-step!
Okay, are you ready to get started? Then keep scrolling for all the details!
Ingredients
This recipe uses simple, easy to find ingredients! Here's what you'll need:
- Pesto - You'll need some pesto of course, and for the best flavor, I recommend making it yourself. I used my easy Basil Pesto recipe, which takes minutes to make. If you're in a pinch, this Rana Pesto is my go-to store bought brand.
- Rice - In order to make the best risotto, you need to use short-grain, starchy rice. Arborio rice is the most popular type for making risotto, and it comes in different varieties like Carnaroli (this is what I used) and Vialone Nano. Tip: Do not substitute standard long grain rice, because you won't get the same creamy texture.
- Shallots + Garlic - Sautéed shallots and garlic create a flavorful savory base for the dish.
- Olive Oil - You'll cook the onions and garlic in extra virgin olive oil.
- Wine - After adding the rice, you'll stir in a little white wine to kick off the cooking process. The wine adds flavor and also a little acidity, which brightens up the finished dish. Make sure to choose a dry white wine, such as Pinot Gris, Chardonnay, Sauvignon Blanc, or Pinot Grigio. The wine doesn't need to be expensive, but it should be something that you wouldn't have a problem drinking on its own.
- Broth - You'll cook the rice in broth (or stock). I used veg broth that I made from vegetable bouillon, but other light broths may also be used. Tip: If you do make your own broth from bouillon, don't make it too salty. You want to have a little wiggle room for seasoning the recipe to taste.
- Parmesan - Along with the pesto, you'll stir in a little freshly grated parmesan.
- Tomatoes - The risotto is topped with Roasted Grape Tomatoes, and they give it a wonderful tomato basil flavor that's so delish! You just need some olive oil, garlic, salt, and pepper to make them.
- Salt + Pepper - I recommend using kosher salt and freshly ground pepper.
This delicious dish is naturally vegetarian and gluten free (always read labels if you have an allergy), and it's easy to make vegan, dairy free, or nut free, if needed. Check out the Variations section below for helpful tips.
You'll Also Need
You'll need a large baking sheet (these Circulon sheet pans are the best) to roast the tomatoes, as well as a medium pot to heat the broth, a ladle for adding broth, a wood spoon for stirring, and a large, high-sided skillet for cooking the risotto (preferably one with a heavy bottom). I used my fave Le Creuset Buffet Casserole ... it was a bit of a splurge, but it works perfectly for this and so many other dishes! A nonstick frying pan with tall sides (I've used this one for risotto many times) will also work great though.
How to Make Pesto Risotto
Risotto with pesto is surprisingly easy to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Heat broth. Start by heating the broth, then keep it warm over medium-low heat. Tip: If you're using homemade pesto (which I highly recommend!), you'll also want to make that first.
- Cook shallots + garlic. Warm the olive oil in a large skillet over medium heat. When it's hot, add the shallots and cook them until they're translucent. Then add the garlic and cook just until it's fragrant, stirring constantly.
- Add rice. Next, you'll add the rice, stirring for a couple minutes until it's coated in oil, and it's starting to turn translucent around the edges. Tip: The starch that is naturally found in rice is what makes this dish so creamy. Because of this, you shouldn't rinse your rice when making risotto!
- Stir in wine. Add the wine, then cook (stirring constantly) until it has been absorbed. Tip: The rice should stay at a gentle simmer as it cooks, so reduce the heat, if necessary. If it's too hot, the liquid will evaporate before the rice can absorb it.
- Mix in broth. When the wine has been absorbed, add one cup of broth to the rice. Then stir the risotto until the broth has been mostly absorbed. Add another cup of broth and stir more. Keep repeating this process until the risotto is tender. As you stir, the rice will release its starch, making your risotto creamy. It's okay to take a break from stirring here and there. But for the most part, you should be stirring the risotto every 30 seconds or so as it cooks.
- Cook rice until al dente. Start testing the rice after about 20 minutes or so. You'll know it's done when the texture is creamy and the rice al dente (tender, but with a little bite in the middle).
- Roast tomatoes. While the rice cooks, mix the tomatoes with olive oil and season with salt and pepper. Roast for 10 minutes, then add some minced garlic and gently stir. Continue roasting the tomatoes until most have popped and they are browned in spots.
- Add pesto + parmesan, then serve. When the rice is al dente, stir in one small ladle of broth, along with the Parmesan cheese and pesto. Season the risotto with salt and pepper to taste, then serve it topped with the roasted tomatoes.
All right, your patience is about to be rewarded ... it's time to enjoy your delicious, creamy Pesto Risotto!
Variations
This Risotto Genovese recipe is super easy to customize! Here are a few ideas to try:
- Pesto - You can use almost any kind of pesto for this recipe! Try it with my Rosemary Pesto, Macadamia Pesto, or Kale Pesto next.
- Basil - For more basil flavor, stir in a handful of sliced (or torn) basil leaves along with the pesto.
- Onions - If you don't have shallots, feel free to substitute finely diced onion. Just keep in mind that it will take a little longer to cook.
- Other Topping Ideas / Mix-ins - Don't have any tomatoes? Try different toppings, such as sautéed mushrooms or roasted asparagus, or you could stir in fresh peas, sun dried tomatoes, marinated artichokes, or sautéed spinach.
- Cheese - Sprinkle the finished dish with crumbled feta or goat cheese, or a dash of grated parmesan.
- Vegan + Dairy Free - To make this recipe vegan / dairy free, make sure to use vegan pesto (most recipes contain cheese). I'd recommend making your own.
- Nut Free - Pesto often contains nuts, so make sure to use a nut free pesto, or better yet, make your own.
Serving Suggestions
Risotto with pesto makes an elegant, versatile meal. Pair it with protein, or enjoy it on its own. You could also serve it alongside a simple salad, like this Basic Green Salad, Easy Garden Salad, Quick Kale Salad, or this Lemon Chickpea Salad. You'll love it paired with easy side dishes, such as Roast Delicata Squash, Grilled Veggies, or Roasted Vegetables, too.
Storage
Risotto is one of those dishes that's best enjoyed freshly made, however leftovers will still taste great even if the texture changes a bit. Store leftovers in an airtight container in your refrigerator for up to four days. Rewarm gently in your microwave before serving, and add a splash of broth or cream (or maybe a spoonful of pesto) to loosen the rice up if you'd like.
Related Recipes
Searching for more risotto ideas? Make sure to try my Pumpkin Risotto and Instant Pot Risotto recipes next! If it's pesto recipes you're craving, don't miss these tasty dishes:
- Tomato Pesto Galette
- Easy Pesto Pasta
- Veggie Pizza with Pesto
- Pesto Gnocchi
- Tarte du Soleil (French Sun Tart)
- Green Burgers
- Pumpkin Pesto Pizza
- Pesto Mayonnaise
- Green Pizza with Pesto
Craving Italian food? You can find all my Italian recipes here!
Frequently Asked Questions (FAQs)
There are a few secrets to good risotto! First, use a starchy, short-grain rice (such as Arborio, Carnaroli, or Vialone Nano). Second, do not rinse the rice, because it removes the starch, and the starch is what makes risotto creamy. Third, take your time cooking the risotto, add a little broth at a time, and stir frequently (every 30 seconds or so). Fourth, cook the rice until it's al dente, then stir in one more ladle of broth (plus any other mix-ins), give it one more good stir, then season with salt to taste before serving.
Using starchy, short-grain rice helps make risotto creamy. As you cook the risotto, you'll stir it frequently, which causes the rice to release its starch and create a creamy sauce surrounding each grain of rice. Typically, you also stir in a little cheese and fat (such as butter) at the end of the cooking process, which makes the risotto extra creamy.
Instead of using wine when making risotto, use extra broth or stock.
You do have to stir risotto frequently to ensure it becomes creamy, however you do not have to stir it constantly. Instead, make sure you're stirring it every 30 seconds or so.
Pesto Risotto
Ingredients
For Risotto:
- 2 tablespoons extra virgin olive oil
- 7 cups vegetable broth
- ¾ cup diced shallots (about 2 large)
- 2 cloves garlic, minced
- 1 ½ cups arborio rice
- 1 cup dry white wine (or extra broth)
- ¼ cup shredded parmesan cheese
- ⅓ cup pesto (or more to taste)
For Roasted Tomatoes:
- 1 pound (454 grams) grape tomatoes
- 1 tablespoon extra virgin olive oil
- pepper
- kosher salt
- 1 clove garlic, minced
Instructions
- Preheat oven to 425 degrees.
- Place tomatoes on a large baking sheet, then drizzle with 1 tablespoon olive oil and season with salt and pepper. Mix well, then set aside.
Prepare Risotto:
- Heat vegetable broth in a medium pot over high heat just until hot (no need to boil), then reduce heat to medium-low.
- Add 2 tablespoons olive oil to a large skillet over medium heat. When hot, add shallots and cook until translucent (about 3-5 minutes).
- Stir garlic into shallots and cook just until fragrant, stirring constantly (about 30 seconds).
- Mix rice into shallot-garlic mixture and cook, stirring constantly, until rice is coated in oil and edges are translucent (about 2 minutes).
- Add wine to rice, then stir constantly until absorbed.
- Mix 1 cup broth into rice. Stir continuously until broth is absorbed. Continue adding broth in 1 cup increments, stirring in between, until broth is absorbed and rice is tender (al dente). You may not use all of the broth.
- When rice is al dente, stir in one extra ladle of broth, along with the pesto and parmesan. Mix well, then season risotto to taste with additional salt.
Prepare Tomatoes:
- Add tomatoes to oven when you add the first cup of broth to the risotto.
- Roast tomatoes for 10 minutes, then remove from oven. Add garlic, then mix gently.
- Return to oven, then roast until tomatoes start to brown and most have burst. Season with additional salt and pepper, if desired.
Serve:
- Top risotto with roasted tomatoes and serve sprinkled with additional parmesan, if desired. Enjoy
Notes
Nutrition
