Parmesan Pesto Risotto (Printable version)
Creamy Arborio rice infused with fresh basil pesto and rich Parmesan cheese, ready in 40 minutes.
# What You’ll Need:
→ Rice
01 - 1 ½ cups Arborio rice
→ Broth
02 - 5 cups low-sodium vegetable broth, kept warm
→ Aromatics
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
05 - 1 small yellow onion, finely diced
06 - 2 garlic cloves, minced
→ Wine
07 - ½ cup dry white wine
→ Cheese & Pesto
08 - ¾ cup freshly grated Parmesan cheese, plus extra for serving
09 - ⅓ cup basil pesto (homemade or high-quality store-bought)
→ Seasoning
10 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
11 - Fresh basil leaves
12 - Pine nuts, toasted
# How to Make It:
01 - Heat butter and olive oil in a large, heavy-bottomed saucepan over medium heat. Add onion and sauté until translucent, about 3 minutes. Stir in garlic and cook for 1 minute more.
02 - Add Arborio rice and cook, stirring constantly, for 2 minutes until the grains are well coated and slightly translucent at the edges.
03 - Pour in the white wine. Stir and cook until almost completely absorbed.
04 - Add warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18–20 minutes (you may not need all the broth).
05 - Reduce heat to low. Stir in the Parmesan cheese and pesto until fully combined. Season with salt and pepper to taste.
06 - Remove from heat, cover, and let rest for 2 minutes. Serve immediately, garnished with extra Parmesan, basil leaves, and toasted pine nuts if desired.
# Expert tips:
01 -
- The combination of nutty Parmesan and vibrant basil pesto creates layers of flavor that feel restaurant-quality but come together in under an hour
- Once you master the basic technique, this becomes a canvas for whatever vegetables or proteins you have on hand
02 -
- Never rinse Arborio rice before cooking—you need that surface starch to create the creamy texture that makes risotto special
- Keep your broth warm in a separate saucepan while adding it gradually, because cold broth can shock the rice and affect the final texture
03 -
- Stirring frequently releases starch and creates creaminess, but constant vigorous stirring can break the grains—find a gentle rhythm
- Room temperature pesto incorporates more smoothly than cold, so pull it out of the fridge while you prep the other ingredients