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Pesto-ish Risotto

4.5

(38)

Pestoish Risotto Recipe
Photo by Emma Fishman, Food Styling by Susie Theodorou, Prop Styling by Elizabeth Jaime

Risotto has a reputation for being intimidating and time-intensive, but that doesn’t have to be the case. Using a sip-worthy broth means you can skip sauteing aromatics, and while the rice is getting creamy you can do all of the prep for a pesto-esque sauce. The only knife work required to make this weeknight stunner is slicing garlic to sizzle with pine nuts, black pepper, and a touch of citrus-y turmeric. —Christian Reynoso

This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.

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What you’ll need

Recipe information

  • Yield

    4 Servings

Ingredients

4

Tbsp. unsalted butter, divided

2

cups arborio or carnaroli rice, such as RiceSelect® Arborio Rice

6½

cups low-sodium vegetable broth

5

garlic cloves, thinly sliced

5

Tbsp. extra-virgin olive oil

4

Tbsp. pine nuts

½

tsp. ground turmeric

Kosher salt, freshly ground pepper

4½

cups (loosely packed) basil leaves (from 1 large bunch), torn into 1" pieces

Shaved of finely grated Parmesan (for serving)

1

lemon, halved

Preparation

  1. Step 1

    Melt 2 Tbsp. butter in a large saucepan over medium heat. Add rice and increase heat to medium-high. Cook, stirring, until grains are partially translucent, about 2 minutes. Add 2 cups broth and bring to a rapid simmer, stirring often. Add another 2 cups broth and bring to a simmer again, stirring often. Reduce heat to medium and add another 2 cups broth. Cook, stirring often, until broth has slowly come back to a simmer. Continue to cook, stirring occasionally, until broth is almost completely absorbed but rice is covered with a thick layer of milky broth, about 20 minutes. If rice is still too firm, add another ½ cup broth and continue to cook until tender, about 3 minutes more.

    Step 2

    Meanwhile, cook garlic, oil, and pine nuts in a small saucepan over medium-low heat, stirring occasionally, until garlic starts to turn golden around edges. Reduce heat to low and continue to cook, stirring often, until pine nuts and garlic are golden, about 5 minutes. Remove from heat; stir in turmeric and season with pepper (as much as you like!).

    Step 3

    As soon as the rice is tender, remove pan from heat and stir in remaining 2 Tbsp. butter; season with salt. Stir basil into risotto.

    Step 4

    Ladle risotto into shallow bowls and top with garlic–pine nut oil and Parmesan. Squeeze juice from lemon halves over, then grind some more pepper on top.

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Reviews (38)

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  • Great recipe that needs a few adjustments for full flavor. Saute a diced medium onion to start, adding the rice when the onion is getting soft but not brown. After rice has sauted, add about 1/2-3/4 C dry white wine. Cook until fully absorbed, then continue with the broth as noted in the recipe. When adding the basil, also add a pint of halved cherry tomatoes. Let risotto rest covered for 10 minutes. Stir and serve. When frying the garlic and pine nuts, add 1/2 tsp red pepper flakes to give it a little bite. The fried pine nuts, garlic, and oil provide a beautiful texture contrast and delightful layer of flavor.

    • Jeff

    • Colorado

    • 10/2/2022

  • I made a half portion, but with a 2/3 ratio of the garlic and pine nut mixture (but with less oil). After reading reviews that it was bland, I sauteed off an onion on the side and added it to the risotto along with the basil. I think this did the trick, plus some salt and a squeeze of lemon, we found it very tasty. Also added some pan seared shrimp because we are protein people.

    • Chelsea

    • new york

    • 7/1/2022

  • It seems like there missing instructions for the recipe.

    • Missing Something

    • Minnesota

    • 8/13/2021

  • The whole family agreed bland and definitely missing something. One note flavor and not worth the effort, even despite all the fat from the butter and flavored oil.

    • JJGall

    • 8/4/2021

  • Delicious, pretty quick to make, and super easy! We'll definitely make this again. We had the leftovers for lunch later in the week and it was just as yummy!

    • Jolene L.

    • McLean, VA

    • 6/30/2021

  • I just made and ate this and it is divine! The crunchy garlic and pine nuts take this to another level. It's also very easy. It is rich so you don't need a lot. I'm glad I cut the recipe in half. I will keep the pine nuts and garlic separate from the risotto to reheat and repeat!

    • LP

    • Charlotte, NC

    • 6/27/2021

  • Delicious ... next time I'll cut the recipe in half

    • Elizabeth

    • Williamsburg, VA

    • 6/15/2021