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pesto risotto recipe card

Pesto Risotto

Cook

Total

Yield 4 servings

This traditional Italian rice dish that is full of texture and flavor is bound to elevate your home meals to a whole new level!

Ingredients

Instructions

  1. Heat olive oil to a medium skillet.
  2. Add the rice and toast until lightly golden brown about 2 minutes.
  3. Pour in warm vegetable stock, one ladle at a time until liquid is absorbed. (You can keep stock warm in a saucepan). Keep stirring the rice occasionally as you continue to add the stock.
  4. Cook for 20 minutes or until all of the vegetable stock is completely absorbed.
  5. Remove the skillet from the heat and add in the cheese, pesto, salt and pepper.
  6. Stir to combine and serve immediately.

Courses Entrée

Cuisine Italian

Nutrition Facts

Serving Size 1/2 cup

Amount Per Serving

Calories 352

% Daily Value

Total Fat 15.9 g

24%

Saturated Fat 3.7 g

19%

Cholesterol 12 mg

4%

Sodium 613 mg

26%

Total Carbohydrates 44 g

15%

Dietary Fiber 1.9 g

8%

Sugars 3 g

Protein 8.2 g

16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by The Greedy Belly at https://www.thegreedybelly.com/pesto-risotto/