Basil pesto risotto with Parmesan cheese
Basil pesto risotto with Parmesan cheese is a perfect option for those looking for an elegant, creamy and flavorful dish without too much fuss in the kitchen.
Ingredients · Servings 2
- 180 gr de arroz arborio
- 700 ml de caldo de verduras caliente
- 1/2 cebolla blanca finamente picada
- 1 diente de ajo picado
- 60 ml de vino blanco seco
- 20 gr de mantequilla
- 2 cdas de aceite de oliva
- Sal al gusto
- Pimienta negra al gusto
- 40 gr de hojas de albahaca fresca
- 25 gr de queso parmesano rallado
- 15 gr de piñones tostados
- 1 diente de ajo pequeño
- 50 ml de aceite de oliva extra virgen
Method · 40 min
- Coloca en una licuadora o procesador la albahaca, los piñones, el ajo, el queso parmesano y el aceite de oliva. Tritura hasta obtener un pesto homogéneo. Reserva.
- Mantén el caldo de verduras caliente durante toda la preparación.
- En una sartén amplia o cazuela, calienta el aceite de oliva junto con la mantequilla.
- Sofríe la cebolla durante 3 minutos hasta que esté transparente. Añade el ajo y cocina durante 30 segundos más.
- Incorpora el arroz arborio y remueve durante 2 minutos para nacararlo ligeramente.
- Agrega el vino blanco y cocina hasta que el líquido se evapore casi por completo.
- Añade un cucharón de caldo caliente y remueve constantemente. Cuando el líquido se absorba, agrega otro cucharón.
- Repite el proceso durante 18 a 20 minutos hasta que el arroz esté cremoso y al dente.
- Retira del fuego y mezcla inmediatamente el pesto preparado.
- Añade el queso parmesano restante, ajusta la sal y la pimienta y remueve vigorosamente para lograr una textura sedosa.
- Sirve de inmediato y decora con hojas de albahaca fresca y un poco más de queso parmesano.
The combination of slow-cooked rice with a fresh, aromatic pesto creates a comforting recipe, perfect for a special dinner or for enjoying Italian cuisine at home. Let's get started!
Basil pesto risotto with Parmesan cheese: creamy recipe
- 2 people
- Easy
- 620 Kcal
For the risotto:
- 180g of arborio rice
- 700 ml of hot vegetable broth
- 1/2 finely chopped white onion
- 1 clove of chopped garlic
- 60 ml of dry white wine
- 20g of butter
- 2 tbsp of olive oil
- Salt to taste
- Black pepper to taste
For the basil pesto:
- 40g of fresh basil leaves
- 25g of grated Parmesan cheese
- 15g of toasted pine nuts
- 1 small clove of garlic
- 50 ml of extra virgin olive oil
- Place the basil, pine nuts, garlic, Parmesan cheese, and olive oil in a blender or food processor. Blend until you have a smooth pesto. Set aside.
- Keep the vegetable broth hot throughout the preparation.
- In a large frying pan or saucepan, heat the olive oil together with the butter.
- Sauté the onion for 3 minutes until translucent. Add the garlic and cook for another 30 seconds.
- Add the arborio rice and stir for 2 minutes to lightly caramelize it.
- Add the white wine and cook until the liquid has almost completely evaporated.
- Add a ladle of hot broth and stir constantly. When the liquid is absorbed, add another ladle.
- Repeat the process for 18 to 20 minutes until the rice is creamy and al dente.
- Remove from heat and immediately mix in the prepared pesto.
- Add the remaining Parmesan cheese, adjust the salt and pepper, and stir vigorously to achieve a silky texture.
- Serve immediately and garnish with fresh basil leaves and a little more Parmesan cheese.
Tips for this basil pesto risotto with Parmesan cheese
- Use arborio or carnaroli rice to achieve the characteristic creamy texture.
- Always keep the broth hot so as not to interrupt the cooking of the rice.
- Do not wash the rice before cooking it to preserve the starch.
- Stir frequently, but not too much to avoid breaking the grains.
- Add the broth little by little and never all at once.
- Lightly toast the pine nuts to enhance the flavor of the pesto.
- Use fresh, good-quality basil for a vibrant color.
- Add the pesto at the end to preserve its fresh aromas.
- Serve the risotto immediately after preparing it.
- Grate the Parmesan cheese fresh for better flavor and texture.
Can I substitute Arborio rice with another type of rice?
Yes, although the result will be different. Arborio or Carnaroli rice are the most recommended because they release starch and provide the characteristic creaminess of risotto.
Can you make pesto risotto without white wine?
Yes. You can replace the wine with the same amount of vegetable broth or a few drops of lemon juice to add a slight acidic touch.
How to preserve leftover risotto?
Store it in an airtight container in the refrigerator for up to 2 days. When reheating, add a little broth or water to restore its creaminess.
What is the best cheese for a pesto risotto?
Parmesan cheese is the traditional choice, but you can also use pecorino romano for a more intense flavor.
