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Risotto with pesto

Risotto with pesto

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The risotto with pesto it is one of those very simple dishes that know a little pampering, a bit like the one with sauce ... Also in this case, as always happens with rather easy and basic recipes, I wondered whether to publish this or not post ... But once again I said to myself that after all, those who are really beginners may not know where to start, so here I am presenting this recipe too.
To lighten the pesto a little and make everything creamier, I added a little stracchino, but you can omit it or replace it with ricotta, robiola or philadelphia, if you prefer.


How to make risotto with pesto

First prepare the pesto: wash the basil leaves and do not dry them.
Then put all the ingredients in a blender and blend.

Brown the onion in a pan with a little oil.
Add the rice and toast it briefly.
Put very little extra virgin olive oil and onion in a pan and toast the rice over high heat.

Begin the actual cooking, adding the hot broth 1-2 ladles at a time, as it is absorbed.
halfway through cooking (the times will depend on the rice you have chosen), add the pesto.

Once cooked, stir in the stracchino and season with salt.

The risotto with pesto is ready, you just have to serve, decorate with a little fresh basil and serve!

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  • 166 KCal Calories per serving
  • Very easy difficulty
  • Doses for 2 people
  • Preparation 15 minutes
  • Low cost

For the Genoese pesto

  • About 30 basil leaves
  • q.s. (About 50-60 ml) of extra virgin olive oil
  • 2 tablespoons (about 30 g) of pine nuts
  • 25 g of pecorino
  • 25 g of grated Parmesan cheese
  • a few grains of coarse salt
  • 1 clove of garlic
  • 1 tablespoon of extra virgin olive oil
  • About 30 g of grated Parmesan cheese
  • q.s. of vegetable broth
  • 50 g of spreadable cheese
  • 1 glass of dry white wine
  • 180 g of rice

Risotto with pesto - Recipes

Here I am at the end of the week with another first course, I must say that, despite being Ligurian or perhaps precisely because of that, I have never put pesto in dishes other than pasta or minestrone. But the other day I decided to use it to season risotto. This recipe is very simple, but the taste that comes from the encounter of rice with pesto is really special, the only care I had is to cook a white risotto, mix it with a little cheese and season it with pesto, in this way this delicate seasoning is not altered.

Ingredients (2 pers.):

for the risotto
200 g of rice,
white onion,
extra virgin olive oil,
White wine,
vegetable broth flavored with basil,

for the pesto (doses by eye)
red garlic,
Pine nuts,
grated Parmesan,
pecorino romano,
coarse salt,
ev, Taggiasca olive oil.


Risotto with pesto is a recipe that can be made starting completely from scratch, also preparing Genoese pesto at the moment, starting from fresh basil leaves, cheese, pine nuts and oil, or by exploiting the previously prepared pesto. Whatever your choice, always remember not to dry the rice too much after cooking and leave it creamy and wave, after a couple of minutes of rest in fact this will tend to dry out again and it is therefore advisable that it is not too dry from the beginning. For whisk the risotto you can use of the fresh or cooking cream, or even del cheese, guy crescenza or stracchino. Clearly with the addition of a cheese the risotto will turn out more full-bodied, compared to adding only cream, which instead gives only creaminess. Then adjust according to your needs and what you want to achieve.

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How to prepare: Risotto with basil

To prepare the basil risotto, start frying the chopped shallot with a tablespoon of oil. When it has become transparent, pour in the rice, add salt and toast it. Add the wine and let it evaporate well. Cook the risotto as usual, gradually adding the vegetable broth.

In the mixer, combine the basil leaves, pine nuts, half of the grated Parmesan, a pinch of salt and 2 tablespoons of oil. Blend until you get a creamy pesto.

When the risotto has finished cooking, add the basil pesto, mix well and stir in the butter and the remaining grated Parmesan. Divide the basil risotto into individual plates, complete with a grind of black pepper and serve.

How to make risotto with pesto

1. To prepare the recipe of the risotto with basil, start by cleaning a whole or half onion, chop it and put it in a large saucepan with 30 grams of butter and a drizzle of oil.

2. Put the saucepan over low heat and let the chopped onion soften, adding a pinch of pepper to flavor.

3. When the onion has completely wilted, add the rice and let it toast for a few minutes, stirring repeatedly with a wooden spoon.

4. Deglaze the risotto with half a glass of white wine.

5. Add two stirrers of broth to the pan, raise the heat and cook the risotto for 18-20 minutes. Stir the rice frequently and as it becomes dry add ladles of broth (in total you need about a liter of broth).

6. When the pesto rice is almost cooked, lower the heat to low, add the cream cheese and let it melt well, mixing well. Turn off the heat.

7. Season the rice with pesto by adding two generous handfuls of grated parmesan and the remaining butter.

8. Add the Genoese pesto to the rice and stir everything. Season with salt and pepper.

9. Garnish each dish with a leaf or two of fresh basil, and the risotto with pesto is ready to be brought to the table and enjoyed by the whole family.

Ideal pairing paste

This recipe with basil can also be prepared using spelled instead of barley.

Ideal season

Preparations with basil cream are mainly prepared in the summer when there is a lot of very tender and fragrant basil in the garden.


Risotto with pesto is best eaten hot or lukewarm, you can keep it in the fridge for a day at most.

The extra advice

The secret of a good risotto lies in the creaming and roasting of the rice, so go slowly and quickly and add the broth only when the rice has absorbed the previous liquid.

Risotto with pesto - Recipes

Risotto with
PESTO Genovese and SHRIMPS
the use of Logicerrima

- Stainless steel pot (with thick bottom). A.
- Wooden spoon. One.
- Ladle. One.

INGREDIENTS (for two portions / people):
- Superfine Carnaroli rice. 150g.
- Genoese pesto homemade ready / thawed. 50g.
- Shrimp (precooked). 75g.
- Hot salty water. One cup (half a liter abundant).
- Grated Grana Padano. 10g.

In the pot I let it toast dry for a few moments the Rice [Photo 1]..
then I start cooking with ladle of salty hot water only [2], and I cook it for about twenty minutes, mixing willingly with a wooden spoon ..
When there are about five minutes at the end I add the Shrimps to the pot [3]..

..and then, when cooked and the fire is off, I pour the tasty and tasty Pesto Genovese into the pot homemade [4,5], mix it well by whipping the Risotto [6] and, after a couple of minutes of rest, I serve it hot with a sprinkling of Grana ..

Calorie Calculator:
(always rounded up or neglected if irrelevant)

Rice Brillato 335 kcal / 100g (150g = about 505 kcal)
Genoese Pesto 600 kcal / 100g (50g = about 300 kcal)
Shrimp 70 kcal / 100g (75g = about 55 kcal)
Grana Padano 400 kcal / 100g (10g = about 40 kcal)


To make the risotto with zucchini and goat pesto, start by washing the zucchini, remove the ends and, with the help of a grater with large holes, chop them 1. Place the grated courgettes in a colander and salt them lightly, so that they lose excess liquid 2. In the meantime, put the basil leaves 3 in the mixer,

then add the almonds 4, the pine nuts 5 and half a peeled garlic 6.

add a drizzle of d & rsquoolio 7 and a pinch of salt, according to your tastes. Blend everything for a minute 8 in the meantime, take the courgettes that have lost their vegetation water 9.

Add the courgettes to the mixture 10 together with another drizzle of oil 11 and complete the pesto with a final round of blades. The pesto should be soft and homogeneous 12.

In a pan, place a drizzle of oil 13 add the shallot that you have peeled and finely chopped 14 and brown it, wetting with a little vegetable broth 15 (to make the broth, consult our Vegetable broth sheet of the Cooking School).

When the shallot is wilted, add the rice 16, toast it, stirring with a wooden spoon for a few minutes, then add the white wine 17. Cook the rice for about 18 minutes over medium heat, adding more broth only when the rice has incorporated the previous liquid. When cooked, add the zucchini pesto 18,

add a ladle of broth 19, stir to flavor the risotto with the pesto, finally stir in the goat cheese cut into small pieces 20 and season with salt if necessary. Serve your risotto with zucchini and goat pesto 21 immediately and enjoy hot.


In a large saucepan, fry the chopped shallot with 1 tablespoon of extra virgin olive oil, when it is golden brown add the rice, toast it for a few minutes and then begin to add the vegetable broth a little at a time until it is cooked. some rice.

In the meantime, let's prepare the rocket pesto.
Pour the rocket, the pine nuts, the 50 ml of oil, the garlic, the chilli pepper into the mixer and turn on at medium speed and blend until a homogeneous and creamy sauce is obtained. Season with salt and set aside.

When the rice is cooked, turn off the heat and add the seasoning in the quantity we like best (whatever leftover, we can place it in a tightly closed glass jar and keep it in the refrigerator for a few days or freeze it for a longer time).
Add a drizzle of raw oil, mix well using a wooden spoon and wait at least a couple of minutes before serving.

The dish can be enriched with a sprinkling of chopped pine nuts, a few leaves of fresh basil or even a couple of teaspoons of grated cheese.

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