Pesto Risotto.

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    Creamy creation: Your pesto risotto will win your family over and thrill your guests.

    Recipe for 4 persons

  • 300 g risotto rice
  • 5 tablespoons of Pesto Classico or 4 tablespoons of Pesto Rosso
  • Vegetable bouillon
  • 1 dl white wine
  • 1 onion
  • Butter
  • Mascarpone cheese
  • 30 g slivered almonds

  • Dice onion and braise in butter in a big pot
  • Add rice and braise for a few seconds
  • Pour 1 dl of white wine on the rice
  • Add 7 dl of vegetable bouillon (not too salty)
  • Add 5 table spoons of Pesto Classico or 4 table spoons of Pesto Rosso
  • Simmer for about 25 minutes, until the rice is done; add some more water if needed

    While the risotto is cooking:

  • Roast 1 teespoon of Pesto Classico or Pesto Rosso together with 30 g of almond slivers until golden brown (low heat, stir well)

  • Add 1 tablespoon of mascarpone cheese to the finished risotto, stir
  • Scoop risotto onto plates and sprinkle with hot almond slivers
  • Serve hot


  • Garnish with a spoon of mascarpone or whipped cream