Recipe: Parmesan Risotto with Pesto


  • 3/4 cup Arborio rice
  • 2 Tablespoons unsalted butter
  • 1/2 of a large white onion, chopped
  • 3 1/2 cups hot vegetable stock (or chicken stock if not vegetarian)
  • 1/4 cup dry white wine
  • 1/2 cup grated parmigiano-reggiano/ regular parmesan
  • fresh cracked black pepper
  • salt (optional and according to taste)
  • a pat of butter (additional to finish the dish)
  • prepared homemade or store bought pesto
  • shavings of parmigiano-reggiano/ regular parmesan


  1. In a large sauce pan over medium heat, melt butter and saute onions until translucent and soft.
  2. Add the Arborio rice and saute for about 2 minutes.
  3. Add the the dry white wine. Then slowly add the vegetable stock (or chicken broth) half a cup at a time while slowly stirring the rice. When the rice absorbs a decent amount of liquid add another half cup of stock, repeat this process until rice is cooked (al dente) and is a bit soupy.
  4. Add the grated parmigiano-reggiano and gently stir until creamy.
  5. Season with freshly cracked black pepper (and salt, optional and according to taste) And finish the risotto dish with a pat of butter and remove from heat.
  6. Serve dribbled with a bit of pesto and shaving of parmigiano-reggiano.

Recipe and Photo Credit: Jeannie Maristela is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.

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