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Pesto Risotto
Creamy Pesto Risotto made with arborio rice, chicken stock and basil pesto. This dish takes less than 40 minutes to make!
👥 2 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- saucepan
📝 Preparation Steps
1
Add oil to a medium skillet. Add rice and toast until lightly golden brown about ⏱️ 2 minutes.
2
Pour in wine and cook for ⏱️ 1-2 minutes or until most of the wine is absorbed.
3
Pour in warm chicken broth 1/2 cup at a time until liquid is absorbed. (Keep chicken stock warm in a saucepan) Stir rice occasionally. Cook for ⏱️ 20-30 minutes or until all of the chicken stock is absorbed.
warm chicken broth3 cups
4
Add in butter and stir until melted.
5
Take off of heat and add in Parmesan cheese, lemon juice and pesto. Stir to combine and serve immediately.
Parmesan cheese1 tbsplemon juice1 tbsp
Nutrition Facts
calories
556 kcal
fat Content
40 g
serving Size
1 serving
fiber Content
2 g
sugar Content
1 g
sodium Content
903 mg
protein Content
7 g
cholesterol Content
2 mg
carbohydrate Content
44 g
saturated Fat Content
5 g
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