Parmesan Pesto Risotto (Printable Version)

Creamy Arborio rice with fresh basil pesto and Parmesan, ready in 40 minutes.

# What You 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

→ Seasoning

10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - Fresh basil leaves
12 - Pine nuts, toasted

# Directions:

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.
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 texture is impossibly creamy without using any heavy cream, just the starch from properly cooked rice
  • It comes together in under an hour but makes people think you spent all day cooking
  • The pesto adds this bright fresh note that cuts through all the richness perfectly
  • You can keep most ingredients in your pantry for a last minute impressive dinner
02 -
  • Stirring frequently is non negotiable, it releases starch and prevents sticking, so don't walk away from the pan
  • Warm broth absorbs better than cold, so keep it simmering on a back burner while you cook
  • The rice should be al dente with a slight bite in the center, not mushy like regular rice
03 -
  • Stir in an extra tablespoon of cold butter right at the end for restaurant level glossiness
  • Toast your pine nuts in a dry pan while the rice cooks to add crunch without dirtying another pan
  • The risotto will continue thickening as it sits, so remove from heat while it still looks slightly loose

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