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Ingredients
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Risotto Base
Pesto and Toppings
Method
Cooking the Risotto
- 1
- 2
Toast the Rice
Add Arborio rice to the pan and stir for 2-3 minutes until the rice is lightly toasted.
- 3
Add Wine
Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed.
- 4
Add Broth Gradually
Begin adding vegetable broth, one ladle at a time, stirring frequently. Wait until the broth is absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 5
Season
Stir in salt and black pepper to taste.
Finishing Touches
- 6
Combine with Pesto
Remove the risotto from heat and stir in the pesto sauce until well combined.
- 7
Serve
Garnish with cherry tomatoes, crumbled feta cheese, and chopped fresh basil. Serve hot.
