Sunday, 18 December 2011

Risotto with Pesto

Risotto with Pesto
Risotto & pesto – the flavor combination is fantastic!

Serves 4
Prep time:  10 minutes
Cooking time: 35 minutes


For the Pesto
1 handful of pinenuts, toasted
1 small clove of garlic, peeled & chopped
1 large bunch of basil, chopped
1 handful of parmesan cheese, grated
Extra virgin olive oil
Freshly ground salt & pepper

For the Risotto
1.1 litres/2 pints chicken or vegetable stock
2 tbsp olive oil
1 knob of butter
1 large onion, peeled & finely chopped
2 cloves of garlic, peeled & finely chopped
4 sticks of celery, finely chopped
400g/14 oz risotto rice
2 glasses of dry white wine
Freshly ground salt & pepper
70g/2 ½ oz butter
115g/4oz freshly grated parmesan cheese


1.    To make the pesto, put the basil, parmesan, garlic and pine nuts into a food processor and season well.  Whiz together and with the motor still running, pour the oil in until the pesto thickens, season to taste.
2.    To make the risotto, heat the stock in a pan.  Put the olive oil and butter into another pan and add the onion, garlic and celery.  Cook very slowly on a low heat for 15 minutes.
3.    When the vegetables are softened, add the rice and turn up the heat.
4.    When the rice is slightly translucent add the wine and keep stirring until it has cooked into the rice.
5.    Add the first ladle of stock and reduce the heat to a simmer.  Keep adding the ladlefuls of stock gradually allowing each ladleful to be absorbed before adding the next.  This should take around 15 minutes.  Season to taste.
6.    Remove from the heat and add the butter and parmesan, stir well.  Place the lid on the pan and allow to rest for 2 minutes.
7.    Serve the risotto and top with a dollop of pesto and a sprinkling of pinenuts & parmesan. Enjoy!


  1. Even though I have just eaten my dinner, I am hungary once again having read this recipe!