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Pesto Risotto

Try this great pesto risotto!


  • 1 L chicken stock

  • 1 tbs. olive oil

  • 1 onion, finely diced

  • 1 clove garlic, finely chopped

  • 400g risotto rice

  • ¼ cup white wine

  • 25g butter

  • Salt and pepper

  • 20g Parmesan, finely grated

  • Pesto

  • 1 bunch of basil, leaves picked

  • 1-2 small cloves garlic

  • 50g pinenuts, toasted

  • 40g Parmesan, grated

  • Squeeze of lemon

  • Salt and pepper

  • 125ml extra virgin olive oil


  • 1.

    For the pesto, place all ingredients except the oil into a small food processor or blender and blitz until finely chopped. With the motor still running drizzle in the oil until a loose paste forms.

  • 2.

    For the risotto, place stock into a pot and gently simmer. In a large pan on medium to low heat, sweat the onion and garlic and cook in the oil until soft. Now add the rice.

  • 3.

    Coat the rice with the onion mixture by agitating the pan. Add the wine and allow the rice to absorb.

  • 4.

    Ladle by ladle add the stock, allowing the rice to absorb the liquid each time. Do not over stir but rather agitate the pan. This should take 20 minutes.

  • 5.

    Once cooked incorporate the butter and then remove from the heat. Fold through the Parmesan.

  • 6.

    Add a couple of spoonfuls of risotto to a bowl and spoon over the pesto, allowing your guests to stir in the pesto at the table.

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