This year was exceptionally prolific for our backyard basil. And as the chilly winds of the cold season began to blow, our basil transformed into numerous jars of delectable pesto.

Confronted with this abundance, it became imperative to innovate and find diverse ways to incorporate it into our meals. After experimenting with a many variations this summer, I've finally perfected what I believe to be the best risotto recipe enriched with our homemade pesto. Let's check it out

Pesto Risotto Recipe

• ‍Preparing the Risotto Base: On medium heat, start by sautéing an onion until translucent. Add the Arborio rice, allowing it to cook for a minute.

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• Follow this with the vermouth, stirring until absorbed.‍
• Stock Addition: Warm the stock separately.
• Change the rice heat to medium-low. Every 5 minutes, add a ladle of stock to the rice. Gently stir to incorporate after each addition. However, if you see that the rice becomes dry faster, don't wait 5 minutes to hydrate it.

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• After about 20 minutes, integrate the liquid cream. Continue by adding another ladle of stock and let it simmer for 10 more minutes.

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• Finishing touches: Mix in the Parmesan cheese. Remove from heat, stir in 2-3 tablespoons of basil pesto.

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• Cover with a lid and let it sit for 3 minutes to allow flavors to meld.‍
• Prosciutto Topping: While the risotto is simmering, preheat the oven to 180°C. Place prosciutto strips on a baking sheet lined with parchment paper.

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• Bake for 10-12 minutes or until crispy. Once done, place them atop the pesto risotto as a delightful garnish.

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Delving Deeper: The Traditions of Risotto and Pesto

Risotto hails from Northern Italy and is a staple in Italian cuisine. It's a creamy rice dish cooked with broth until it reaches a delightful creamy consistency.

The primary ingredient, rice, which can be either Arborio or Carnaroli, is known for its high starch content, which lends the dish its characteristic creaminess.

Pesto, on the other hand, originates from Genoa in the Liguria region of Italy. It’s a sauce made from crushed garlic, pine nuts, salt, basil leaves, Parmigiano-Reggiano, blended with olive oil.

The word "pesto" comes from the Italian verb "pestare," which means to crush or grind, reflecting the traditional method of preparation using a marble mortar and wooden pestle.

Frequently Asked Questions

This being said, let's check out the most frequently asked questions regarding our pesto risotto:

Q: Does pesto have dairy? 

A: Yes, traditional basil pesto contains Parmigiano-Reggiano cheese, which is dairy.

Q: Can risotto be frozen? 

A: Yes, risotto can be frozen, but its texture might slightly change upon reheating.

Q: Can risotto be made ahead? 

A: Absolutely! Although it’s best served fresh, you can make it ahead and reheat with a bit of stock or water to bring back its creamy consistency.

Q: Can pesto go bad? 

A: Yes, pesto can spoil, especially if not stored properly. Always refrigerate and consume within a week or follow the storage guidelines on the jar. Or freeze it and take it out one jar at a time.

Q: Can pesto be frozen? 

A: Definitely! Freezing is an excellent way to preserve pesto’s freshness. Store in small containers or ice cube trays for easy access.

Q: How is pesto made? 

A: Pesto is a blend of basil, garlic, pine nuts, Parmesan cheese, and olive oil. For a detailed guide, check out our full recipe on how to make homemade pesto.

Q: Can I have pesto when pregnant? 

A: Store-bought pesto usually uses pasteurized cheese, which is considered safe. However, if you're making homemade pesto or unsure about the cheese's pasteurization, it’s best to consult with a healthcare provider.

Incorporating pesto into risotto is one of the easy dinner ideas that showcases both dishes' brilliance. Such pesto risotto recipes bring together the creamy texture of risotto with the vibrant flavors of basil pesto.

Not only is this dish an explosion of flavors, but it also presents a good risotto nutrition profile, making it a balanced choice for dinner.

Note: I personally don't add extra salt to this risotto recipe because I think that the parmesan, the stock, and the pesto bring enough salt to the picture. But feel free to add some if your palate needs more.