Pesto – Parmesan Risotto Recipe
Creamy pesto risotto with grilled salmon, asparagus and fire roasted tomatoes.
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Ingredients
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Risotto Base
Pesto
Toppings
Method
Pesto Preparation
- 1
Make the Pesto
In a food processor, combine fresh basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.
- 2
Add Olive Oil
While the processor is running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Season with salt to taste.
Risotto Preparation
- 3
- 4
Toast the Arborio Rice
Add the Arborio rice to the saucepan and stir to coat with the oil. Cook for 1-2 minutes until the rice is slightly toasted.
- 5
Add Chicken Broth Gradually
Begin adding the chicken broth, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 6
Finish the Risotto
Once the rice is cooked, stir in the prepared pesto and grated Parmesan cheese. Season with salt and black pepper to taste. Remove from heat and let it sit for a couple of minutes.
Grilling and Serving
- 7
- 8
Blanch the Asparagus
In a separate pot, bring water to a boil and blanch the asparagus for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- 9
Assemble the Dish
To serve, spoon the creamy pesto risotto onto plates, top with grilled salmon, blanched asparagus, and diced fire roasted tomatoes.
