Pesto risotto is a creamy, comforting dish filled with the fresh flavor of basil. It’s made with Arborio rice, slowly cooked in broth until soft and creamy, then mixed with green pesto and Parmesan cheese.
The result is a smooth, rich risotto that tastes light and herby. It’s simple to make but feels fancy and special. You can enjoy it on its own or serve it as a side with meat or fish. This dish is perfect for spring or summer when you want something warm but fresh, and it’s ready in about 30 minutes.
Why This Recipe Works
This recipe works because the creamy texture of risotto goes perfectly with the bright, fresh taste of pesto. Arborio rice becomes rich and smooth as you stir in warm broth little by little. Adding pesto at the end keeps the herbs fresh and full of flavor. Parmesan cheese makes the dish even more creamy and savory.
Pesto risotto is also easy to change based on what you like. You can add peas, spinach, or roasted veggies to make it more filling. It’s a simple dish with big flavor and works well for both weeknight dinners and special meals.
Ingredients
Arborio Rice – A short-grain rice that becomes creamy as it cooks. Carnaroli rice also works.
Pesto – Brings fresh, herby flavor. Use store-bought or homemade. You can also use sun-dried tomato pesto for a twist.
Vegetable Broth – Used to slowly cook the rice and add flavor. Chicken broth can be used if not vegetarian.
Parmesan Cheese – Adds creaminess and a salty finish. You can use nutritional yeast for a dairy-free option.
Onion – Gives a sweet, savory base. Shallots or leeks are good substitutes.
Tips
- Use warm broth to keep the risotto cooking smoothly.
- Stir often for a creamy texture.
- Add the pesto at the end so it stays bright and fresh.
- Mix in cooked veggies like peas or spinach if you like.
- Top with extra Parmesan and a drizzle of olive oil for more flavor.
How to Serve
Pesto risotto is a creamy and flavorful dish with the fresh taste of basil and cheese. It’s light but comforting and works well as a main dish or a side. The green color and fresh aroma make it perfect for spring and summer meals.
- With Grilled Chicken or Fish – The fresh pesto pairs well with simply seasoned protein.
- As a Vegetarian Main – Add peas, spinach, or roasted veggies for a full meal.
- Topped with Pine Nuts or Fresh Herbs – For a little crunch and extra flavor.
Similar Recipes
Pesto Risotto
Ingredients
- 1 cup Arborio rice
- 1 small onion chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth warmed
- ¼ cup pesto store-bought or homemade
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: butter extra Parmesan, or fresh basil for topping
Instructions
- In a large pan, heat olive oil and cook onion until soft (about 3–4 minutes).
- Stir in Arborio rice and cook for 1–2 minutes.
- Add warm broth one ladle at a time, stirring often and letting it absorb before adding more.
- Continue this for about 20–25 minutes, until the rice is tender and creamy.
- Turn off the heat and stir in pesto and Parmesan.
- Add salt and pepper to taste.
- Serve warm, topped with more cheese or herbs if you like.
Nutrition
Notes
• Stir often for a creamy texture.
• Add the pesto at the end so it stays bright and fresh.
• Mix in cooked veggies like peas or spinach if you like.
• Top with extra Parmesan and a drizzle of olive oil for more flavor.
It’s simple to make but feels fancy and special. You can enjoy it on its own or serve it as a side with meat or fish.