Pesto Risotto
This vibrant pesto risotto pairs bright and herby pesto sauce with creamy risotto, fresh basil, Parmesan cheese, and green peas. It's the perfect springtime dinner for the family, for entertaining guests, or just for a low-fuss weeknight meal.
Servings: 6
Ingredients
- 6-8 cups low sodium or vegetable chicken broth
- 1 Tbsp extra virgin olive oil
- ½ medium yellow onion, finely diced
- 3 garlic cloves, minced
- 12 oz arborio rice (about 1¾ cups)
- ½ tsp sea salt, more to taste
- ¼ tsp cracked black pepper, more to taste
- 1 c frozen peas
- 1 Tbsp plant-based or reduced fat butter
- ½ c Parmesan cheese, grated
- ⅓ c prepared pesto (we make pumpkin seed pesto)
- 2 Tbsp fresh basil, minced or thinly sliced
Instructions
- Warm the chicken broth in a sauce pot over medium-low heat.
- In a separate large sauce pot, heat the olive oil over medium heat. Add the onion and saute for 2-3 minutes, or until translucent. Mix in the garlic and saute 1 minute. Add the rice and toast lightly for 2-3 minutes, or until transparent. Season with salt and pepper. Reduce heat to medium-low.
- Stir in 1 ladle of broth and simmer over medium-low heat until the broth is absorbed. Add another ladle of broth and stir. Repeat the process as the broth is absorbed, stirring with each addition, until the rice is tender, about 25 minutes. Note, you may not use all of the broth.
- Add the frozen peas to the risotto and warm for 1-2 minutes.
- Remove the risotto from heat. Stir in the butter. Add the Parmesan cheese and stir until melted and incorporated. Stir in the pesto sauce. Finish with additional salt and pepper, to taste, and top with fresh basil. Serve and enjoy!