Pesto Risotto
Learn how to make the BEST Risotto with Basil Pesto ... it's surprisingly simple and oh so delicious!
Servings: 4 to 6 servings
Calories: 543kcal
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
Best Pan - Rice expands a lot as it cooks, so make sure to use a big skillet (12-inches or larger) with high sides and a heavy bottom. I used my Le Creuset Buffet Casserole (it works perfectly for this and so many other dishes), but I've also used this nonstick frying pan many times when making risotto.
Pesto - If you're using Homemade Pesto (which I highly recommend!), prepare it before starting the recipe.
Stirring -You don't need to stir constantly when making risotto, but you do need to stir frequently (about every 30 seconds or so). Stick close to your stove for the best, creamiest results.
Temperature - Try to keep the risotto at a simmer once you start adding the liquids (turn down the heat, if necessary). If the temperature is too high, the broth will evaporate before the rice can absorb it. This slows down the cooking process, because it takes the rice longer to become tender, and you'll end up needing more broth.
How Much Broth? It's hard to predict how much broth you'll use when making risotto. It depends on lots of factors, like how high your heat is, how much you stir, what kind of rice and pan you're using, etc. The 7 cups called for in the recipe should be more than enough, but I recommend keeping extra on hand, just in case.
More - Check out the info before this recipe card for helpful tips, step by step photos, variations, serving suggestions, and more!
Nutrition
Calories: 543kcal
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