Description
This creamy and flavorful Pesto Risotto with Toasted Pine Nuts combines the rich taste of arborio rice cooked slowly in vegetable stock, blended with fragrant shallots, garlic, and butter, then finished with parmesan cheese and vibrant pesto. Topped with crunchy toasted pine nuts and fresh basil, it’s a perfect summer lunch or side dish that’s both satisfying and easy to prepare.
Ingredients
Scale
Main Ingredients
- 2 tablespoons unsalted butter
- 1 large shallot, finely chopped
- 3 cloves garlic, finely chopped
- 1 cup arborio rice
- 1/2 cup white cooking wine (optional)
- 4 cups vegetable stock (or chicken stock or water as a substitute)
- 1/2 cup parmesan cheese, grated
- 1/2 cup pesto
- Salt and pepper, to taste
Topping
- 1/4 cup pine nuts, toasted
- Additional shredded parmesan cheese (optional)
- Fresh basil leaves (for garnish)
Instructions
- Toast Pine Nuts: In a small dry skillet, toast the pine nuts over medium heat for 2-3 minutes until golden brown. Stir frequently to prevent burning. Transfer them to a small bowl and set aside.
- Heat Stock: In a medium pot, warm the vegetable stock over medium heat until it reaches a gentle simmer. You can also heat it in the microwave. Once hot, remove from heat and keep it warm for later use.
- Sauté Aromatics: In a large skillet or stockpot, melt the butter over medium heat. Add the finely chopped shallots and garlic, sautéing for about 5 minutes until they become soft and fragrant without browning.
- Toast Rice: Add the arborio rice to the skillet and stir frequently, toasting it for about 2 minutes. This helps to coat the grains with butter and brings out a nutty flavor.
- Deglaze with Wine: Pour in the white cooking wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to mostly absorb into the rice.
- Cook Risotto: Begin adding the warm stock in ½ cup increments, stirring consistently and allowing each addition to be fully absorbed before adding the next. Continue this process until the rice is creamy and cooked through, approximately 18-20 minutes.
- Add Cheese: Stir in the grated parmesan cheese until fully melted and incorporated, giving the risotto a luscious creamy texture.
- Finish with Pesto: Remove the risotto from heat and gently fold in the pesto. Taste and season with salt and pepper as needed.
- Serve and Garnish: Spoon the risotto onto plates and garnish generously with toasted pine nuts, extra shredded parmesan cheese, and fresh basil leaves for added aroma and texture.
Notes
- This risotto is wonderfully creamy thanks to the gradual addition of warm stock and constant stirring, so patience is key.
- To make it vegetarian, ensure that the parmesan cheese is free from animal rennet.
- You can easily substitute chicken stock for vegetable stock if preferred.
- For a nut-free option, omit the pine nuts or replace them with toasted seeds like pumpkin or sunflower seeds.
- Serve the risotto immediately as it is best enjoyed fresh and creamy.
Nutrition
- Serving Size: 1 serving
- Calories: 368 kcal
- Sugar: 4 g
- Sodium: 1432 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 11 mg
