Pesto Risotto
Ingredients
Instructions
- For the pesto:
- Add pine nuts and garlic cloves to a food processor. Pulse for 30 seconds. Add the basil and pulse for an additional 30 seconds. Make sure to stir in between to make sure everything is mixed properly. Add olive oil in a slow steady stream. If pesto is too thick add a bit more olive oil. Set aside.
- For the risotto:
- Heat the chicken stock in a saucepan over medium low heat.
- Add oil into a medium skillet over medium heat. Once oil is hot add rice and toast until lightly golden brown about 2 minutes. Pour in warm chicken broth 1/2 cup at a time, stirring and heating until each scoop of liquid is absorbed before adding the next scoop. Stir rice occasionally. Cook for 20-30 minutes or until all of the chicken stock is added and absorbed.
- Take pan off the heat and add the Parmesan cheese, lemon juice, pepper and pesto. Stir to combine and serve immediately.
Nutrition & Diet Analysis (per serving)
569
kcal
28% DV
Protein
Fat
Carbs
Contains
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).