Pesto Risotto with Parmesan – Platings + Pairings

Make dinner extra special with Pesto Risotto, an impressive main dish featuring creamy Arborio rice, parmesan cheese, basil pesto, and toasted pine nuts. It’s a surprisingly easy 30-minute meal that’s perfect for weeknights or entertaining!

Risotto is one of my favorite meals because it’s (1) luscious and comforting, (2) almost therapeutic to make, and (3) can be customized with endless proteins, vegetables, and flavor boosters. From Mushroom Risotto to Shrimp Risotto to Roasted Butternut Squash Risotto, I feel like I’ve tried this amazing meal in every variation possible! 

That’s why it’s so surprising that I haven’t paired classic risotto with basil pesto before. The two feel like they were practically made for each other! Herbaceous pesto stirred into luxuriously creamy and cheesy risotto? Sign me up.

One bite of this Pesto Risotto recipe and I was instantly in risotto heaven. The risotto is tender and creamy, while the pesto infuses every bite with a burst of rich and herby deliciousness. Top it off with toasted pine nuts or extra parmesan cheese and you’re left with a dish worthy of a fancy Italian restaurant.

Ingredients 

• Bone broth – Broth is necessary when making risotto, as it cooks the rice to tender perfection while infusing every grain with savory flavors. Homemade bone broth is my favorite but you can also use chicken broth or vegetable broth. 
• Extra-virgin olive oil 
• Onion and garlic
• Arborio rice – This short-grain rice is known for its high starch content, which gives risotto its distinctive creamy texture without needing heavy cream. Can’t find Arborio rice? Use Carnaroli or Vialone Nano rice instead.
• Dry white wine – Like Sauvignon Blanc or Pinot Grigio. Dry vermouth works well, too. 
• Pesto – Both store-bought and homemade pesto work well and provide the vibrant, herbaceous flavor that makes this risotto so special.
• Parmesan cheese
• Toasted pine nuts – For a delightfully nutty crunch! If you need a budget-friendly option, swap the pine nuts for walnuts, sunflower seeds, or almonds instead.
• Salt and pepper
• Fresh basil

How to make pesto risotto

Start by toasting the pine nuts in a dry skillet over medium heat until golden brown. Transfer them to a small bowl and set aside.

Heat the broth to a boil in a medium saucepan, then reduce the heat to a simmer. Continue gently simmering the broth while you make the risotto to keep it warm.

Next, heat the oil in a large pot over medium heat. Add the onions and sauté until tender, then add the garlic and cook until fragrant.

Stir in the Arborio rice and sauté until the grains are lightly toasted. Add the dry white wine and cook until the liquid is absorbed, stirring often.

Pour in 1 cup of hot broth at a time, letting it simmer until the rice has absorbed the liquid. Repeat this step until the rice is just tender and the mixture is creamy.

To finish, stir the parmesan cheese into the risotto until it melts, then take the pot off the heat and stir in the pesto. Season with salt and pepper, to taste.

Serve the pesto risotto in bowls and garnish with the toasted pine nuts, extra parmesan, and fresh basil leaves. Enjoy!

Tips and tricks

• One trick to making perfect risotto is to keep the broth warm on the stove. Cold broth can shock the rice and slow down the cooking process.
• You must only add 1 cup of broth at a time and let it fully absorb into the rice before adding more. Just take your time and you’ll end up with risotto that’s perfectly tender and creamy. 
• Stirring the risotto often releases the starches in the rice, creating the creamy consistency that risotto is known for. Use a wooden spoon for best results.
• Remember that bone broth and parmesan cheese are naturally salty, so taste the risotto as you go and only add more salt and pepper as needed.

Variations

• Experiment with different types of pesto varieties – Swap the traditional pesto Genovese for other types, like sun-dried tomato pesto, kale pesto, basil arugula pesto, or even a spicy red pepper pesto.
• Nut-free – Omit the toasted pine nuts or replace them with sunflower seeds or pumpkin seeds.
• Dairy-free/vegan – Make the risotto with vegetable broth, vegan parmesan cheese or nutritional yeast, and vegan pesto.
• Wine-free option – Replace the wine with an equal amount of broth. To mimic the acidity of the wine, add a splash of lemon juice or 1 tablespoon of white wine vinegar at the end. 
• Add vegetables – Sautéed mushrooms, roasted cherry tomatoes, spinach, or peas can all be stirred into the risotto when you add the parmesan.
• Add meat or seafood – Boost the protein with added meats like grilled chicken, pancetta, bacon, shrimp, or scallops. Cook these separately and serve them on top of the pesto.

Serving suggestions

Serve the risotto for a rich, satisfying, and Italian-inspired main dish with a variety of delicious side dishes, such as:

Storing and reheating

Allow the leftover pesto risotto to cool before transferring it to an airtight container. It will keep for up to 4 days in the refrigerator or up to 3 months in the freezer. 

Reheating leftover risotto isn’t always easy, but my How to Reheat Risotto Guide will help!

Wine pairings for pesto risotto

• The bright acidity and citrus notes of dry white wine, like Sauvignon Blanc or Pinot Grigio, will balance the risotto’s richness very well. Use the same variety you used to make the risotto, if possible.
• A dry or off-dry Riesling provides a touch of sweetness and balanced acidity that works well with the herby, creamy risotto.

More risotto recipes

​​​​Did you make this risotto with pesto recipe?

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