Pesto - Parmesan Risotto Recipe
Creamy pesto risotto with grilled salmon, asparagus and fire roasted tomatoes
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Risotto Base
Pesto
Grilled Salmon & Veggies
Method
Prepare the Pesto
- 1
Blend the Pesto
In a food processor, combine the fresh basil leaves, pine nuts, minced garlic, Parmesan cheese, olive oil, and salt. Blend until smooth. Set aside.
Cook the Risotto
- 2
- 3
Toast the Rice
Add the Arborio rice to the saucepan and toast for 1-2 minutes, stirring frequently until the rice is slightly translucent.
- 4
Add Wine
Pour in the dry white wine and stir until it has mostly evaporated.
- 5
Add Broth Gradually
Begin adding the chicken broth, one ladle at a time, stirring frequently. Wait until the broth is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 6
Finish the Risotto
Stir in the pesto, grated Parmesan cheese, salt, and black pepper. Mix until well combined and creamy. Remove from heat.
Grill Salmon and Asparagus
- 7
- 8
- 9
Grill Asparagus
Add the asparagus to the grill and cook for about 5-7 minutes, turning occasionally until tender and slightly charred.
Serve
- 10
Assemble the Dish
Spoon the creamy pesto risotto onto plates. Top with grilled salmon, fire roasted tomatoes, and grilled asparagus. Serve immediately.
