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For the pesto
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Fresh basilic
50 grams -
Extra virgin olive oil
80 ml
• 0 kcal -
Grated parmesan
30 grams
• 380 kilocalories -
Grated pecorino
30 grams -
Pine nuts
1 tbsp
• 595 kcal -
Garlic
1 clove
• 0 kcal -
Coarse salt
to taste -
For the risotto
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Carnaroli rice
300 grams
• 45 kcal -
Vegetables soup
500 ml
• 43 kcal -
Cream cheese
80 grams -
white onion
1/2
• 661 kcal -
Extra virgin olive oil
to taste
• 0 kcal -
Fine salt
to taste
• 21 kcal
Calories refer to 100 grams of product
the pesto risotto it’s a first course tasty and delicate made from delicious and fragrant Genoese pesto. A very simple recipe and tasty, like the risotto in sauce, which you can prepare instead of the classic pesto trofie, for a summer lunch or dinner. To do it is really simple: once the pesto is prepared, just proceed with the classic preparation of the risotto, toast the rice in a pan with extra virgin olive oil and chopped onion and continue cooking with vegetable broth. Then add the pesto and the Cream cheese, as in our preparation, which will make the dish even more creamy and delicate.
You can use it stracchino, the ricotta cheese, the robiola or the cheese spread you prefer, or you can omit it and add only the pesto, if you want to enjoy all its flavor, without diluting it. You can also enrich the preparation cooked ham Where grain or simply with the gods Cherry tomatoes, to make the dish more substantial.
Following the same procedure, you can also use pistachio pesto, arugula pesto, or zucchini pesto as a condiment, to make an easy and tasty pesto risotto every time. But now here are the steps to make your pesto risotto.
How to prepare a pesto risotto
Prepare the vegetable broth and keep it warm. Gently wash the basil under running water (1) and dry it by dabbing gently with a clean cloth. Put the basil in a mortar with the grated pine nuts, the garlic, the pecorino and the Parmesan (2) the salt and start to pound in circular motions so as to gradually crumble the leaves. Towards the end, slowly add extra virgin olive oil and mix gently (3).
Brown the chopped onion in a pan with extra virgin olive oil (4). Add the rice and grill it until it becomes transparent (5). Add 2 ladles of hot broth, mixing while drying. Halfway through the rice cooking, add the pesto. At the end of cooking, add the cream cheese and a pinch of salt and stir. Your pesto risotto is ready to be served (6).
storage
It is advisable to consume the pesto risotto immediately after preparation. If there is any leftover, you can store it in the refrigerator for 1 to 2 days in an airtight container.
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