Risotto with Pesto

Risotto & pesto – the flavour combination is fantastic!
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
    For the pesto
  • 1 handful pine nuts (toasted)
  • 1 small clove garlic (chopped)
  • 1 large bunch of basil (chopped)
  • 1 handful Parmesan (grated)
  • extra virgin olive oil
  • salt & pepper (freshly ground)
  • For the risotto
  • 1.1 l chicken or vegetable stock
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 large onion (peeled & finely chopped)
  • 2 cloves garlic (peeled & finely chopped)
  • 4 stick celery (finely chopped)
  • 400 g risotto rice
  • 2 glasses dry white wine
  • salt & pepper (freshly ground)
  • 70 g butter
  • 125 g Parmesan cheese (grated)
  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 pine nuts & Parmesan. Enjoy!