Description

A vibrant green risotto made with fresh basil pesto, creamy Arborio rice, and Parmesan, topped with toasted pine nuts and basil for a luxurious yet comforting dish.

Ingredients

Units Scale

1 1/2 cups Arborio rice
1 small onion, finely chopped
2 tablespoons olive oil
1/4 cup dry white wine (optional)
4 cups vegetable broth, kept warm
1/2 cup basil pesto (homemade or store-bought)
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
Salt and black pepper to taste
2 tablespoons pine nuts, toasted
Fresh basil leaves, for garnish
Shaved Parmesan, for topping

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Instructions

In a large saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3 minutes.
Stir in Arborio rice and toast for 1–2 minutes until edges are translucent.
If using, add white wine and cook until mostly absorbed.
Add warm broth, one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding the next. This process takes 20–25 minutes.
When rice is tender and creamy, stir in basil pesto, butter, and grated Parmesan. Season with salt and pepper to taste.
Remove from heat and let sit covered for 2 minutes.
Serve in bowls topped with toasted pine nuts, shaved Parmesan, and fresh basil leaves.

Notes

Use homemade pesto for a fresher flavor if possible.
Substitute vegetable broth with chicken broth for a non-vegetarian version.
White wine adds depth but can be omitted if preferred.

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 3g
Sodium: 620mg
Fat: 24g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 11g
Cholesterol: 25mg