Basil Pesto Risotto Recipe
arborio rice, basil pesto, roasted cherry tomatoes, burrata, parmigiano-reggiano, micro basil, basil oil (GF, V)
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Ingredients
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Main Ingredients
Broth
Method
Preparation
Prepare the Broth
In a medium saucepan, combine the vegetable broth and bring it to a simmer over medium heat. Keep it warm on the stove.
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, sautéing until they are translucent, about 3-4 minutes.
Cooking the Risotto
Add Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is mostly absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Incorporate Pesto and Cheese
Once the risotto reaches the desired consistency, stir in the basil pesto and grated Parmigiano-Reggiano cheese. Mix until well combined.
Finishing Touches
Plate the Risotto
Spoon the risotto into serving bowls. Top each bowl with roasted cherry tomatoes and a generous piece of burrata cheese.
Garnish
Drizzle basil oil over each serving and sprinkle with micro basil for a fresh finish.