The basil risotto it is a first course rich in flavor and very fragrant. A vegetarian recipe easy and perfect for beautiful season which gives a creamy and fresh risotto, with a bright color and ideal for any occasion.
Ingrediants
- 360 g of Carnaroli rice
- 1 shallot
- 60 g of grated Parmesan cheese
- 150 g of fresh basil
- 30 g of pine nuts
- 1/2 glass of dry white wine
- 10 g of butter
- vegetable broth
- extra virgin olive oil
- salt
- black pepper
Have you ever thought about preparing a basil risotto? idea is a delicate and refined alternative to the more traditional pasta with Genoese pesto. A perfect recipe for the summer of an intensely fragrant first course.
The procedure is very simple: the rice, toasted and blended with wine, is cooked with vegetable broth and just before the end, a light pesto from basil with pine nuts and parmesan. A small knob of butter for light creaming at the end.
Even the Risotto with cream of peas and mozzarella or the Risotto with courgettes, creamy but light and delicate in flavor, are perfect for a spring and summer lunch or dinner.
OTHER TASTY RECIPES: Risotto with asparagus, Risotto with honey and rosemary, Risotto with nettles, Risotto with strawberries
How to prepare: Risotto with basil
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
15 min – 18 min
- Portions
-
4
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 dishes, complete with a grind of black pepper and serve.
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