Risotto with pesto sauce and pine nuts
4 servings
25 minutes
Risotto with pesto sauce and pine nuts is a true embodiment of Italian gastronomy, where tradition meets sophistication. This recipe originates from the northern regions of Italy, where risotto is a hallmark of the cuisine. The tender, creamy Arborio rice harmoniously combines with aromatic pesto made from fresh basil and pine nuts, adding a nutty richness to the dish. Wine adds a subtle acidity, while Parmesan brings depth of flavor. Serving it with crispy roasted nuts and herbs makes the risotto not only incredibly tasty but also aesthetically pleasing. This dish is perfect for a cozy dinner at home or an exquisite festive table, impressing with its richness of flavors and aromas.
1
To prepare pesto sauce, mix basil leaves with raw pine nuts, pour in 5 tablespoons of olive oil, add a little salt, blend everything until smooth, and add 40 grams of grated cheese.
- Green basil: 80 g
- Pine nuts: 40 g
- Olive oil: 9 tablespoons
- Salt: to taste
- Grated Parmesan cheese: 80 g
2
For the risotto, lightly sauté finely chopped onion in olive oil for 1 minute. Add rice and heat in the pan for 2-3 minutes.
- Olive oil: 9 tablespoons
- Pearl onions: 0.5 piece
- Arborio rice: 300 g
3
Pour in white wine and evaporate until the smell of alcohol disappears.
- Dry white wine: 100 ml
4
Constantly stirring, pour in the vegetable broth and bring the risotto to readiness (the rice should be slightly firm in the center).
- Vegetable broth: 1.2 l
5
1-2 minutes before readiness, combine the risotto with pesto sauce, mix, and salt to taste.
- Salt: to taste
6
Place the finished risotto on a plate, sprinkle with roasted nuts, grated cheese, and garnish with sprigs of thyme and parsley.
- Toasted pine nuts: 30 g
- Grated Parmesan cheese: 80 g
- Thyme: 4 stems
- Parsley: 4 stems
