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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!
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 2

    Ingredients

    Pesto Risotto

    • 1 tbsp olive oil
    • 1 cup arborio rice
    • 1/2 cup white wine
    • 3 cups warm chicken broth
    • 1 tbsp Parmesan cheese
    • 1 tbsp lemon juice
    • 2 tbsp unsalted butter
    • 2-3 tbsp pesto
    • salt and pepper

    Instructions

    • Add oil to a medium skillet. Add rice and toast until lightly golden brown about 2 minutes.
    • Pour in wine and cook for 1-2 minutes or until most of the wine is absorbed.
    • 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.
    • Add in butter and stir until melted.
    • Take off of heat and add in Parmesan cheese, lemon juice and pesto. Stir to combine and serve immediately.

    Nutrition Information

    Calories: 556kcalCarbohydrates: 44gProtein: 7gFat: 40gSaturated Fat: 5gCholesterol: 2mgSodium: 903mgPotassium: 321mgFiber: 2gSugar: 1gVitamin A: 633IUVitamin C: 22mgCalcium: 70mgIron: 4mg