Pesto Risotto

Pesto Risotto

Serves 4
35 minutes
1 litre chicken stock
1 tbsp olive oil
1 onion, finely diced
1 tsp Garlic Cold Blended Paste
400 grams risotto rice
1/4 cup White wine
25g butter
salt and black pepper (to season)
20 grams Parmesan, finely grated
1/4 cup Lightly Dried Basil
2 tsp Garlic Cold Blended Paste
50 grams pinenuts, toasted
40 grams Parmesan, grated
Squeeze of lemon
salt and black pepper (to season)
125 ml extra virgin olive oil
Sprinkle of Lightly Dried Basil

For the pesto, place all ingredients except the oil into a small food processor or blender and blitz until finely chopped. With the motor still running drizzle in the oil until a loose paste forms.


For the risotto, place stock into a pot and gently simmer. In a large pan on medium to low heat, sweat the onion and garlic and cook in the oil until soft. Now add the rice. Coat the rice with the onion mixture by agitating the pan. Add the wine and allow the rice to absorb. 


Add a couple of spoonfuls of risotto to a bowl and spoon over the pesto, allowing your guests to stir in the pesto at the table. For a gourmet finishing touch sprinkle on Lightly Dried Basil.

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