Pesto Walnut Risotto
Elevate your weeknight dinner with this creamy and flavorful Pesto Walnut Risotto—a gourmet dish that’s surprisingly approachable. Made with tender Arborio rice cooked to perfection in a savory mix of white wine and stock, this recipe is infused with rich basil pesto for a vibrant, herbaceous twist. The finishing touches of grated Parmesan and toasted walnuts add irresistible depth and crunch, while a garnish of fresh basil makes it as visually stunning as it is delicious. Ready in just 45 minutes, this comforting yet elegant risotto is perfect for impressing guests or indulging in a cozy night at home. Whether paired with a crisp salad or enjoyed solo, this Pesto Walnut Risotto promises a restaurant-quality dining experience right from your kitchen.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Chicken or vegetable stock
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 small Yellow onion
- 2 cloves Garlic cloves
- 0.5 cups Dry white wine
- 0.5 cups Parmesan cheese, grated
- 0.5 cups Basil pesto
- 0.5 cups Walnuts, toasted and chopped
- 0.25 cups Fresh basil leaves (optional, for garnish)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
Instructions
Warm the chicken or vegetable stock in a saucepan over low heat. Keep it warm but do not let it boil.
Finely dice the yellow onion and mince the garlic. Set aside.
In a large, heavy-bottomed skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the diced onion and cook for 3-4 minutes until it softens and becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
Add the Arborio rice to the pan and stir to coat each grain in the oil and butter mixture. Toast the rice for 2-3 minutes until it becomes lightly golden and fragrant.
Pour in the white wine and stir continuously until the liquid is fully absorbed by the rice.
Begin adding the warm stock, one ladleful (approximately 1/2 cup) at a time. Stir frequently, allowing the rice to absorb the stock before adding the next ladleful. Repeat this process for about 20-25 minutes, or until the rice is tender and creamy but still retains a slight bite in the center (al dente).
Once the rice is cooked to your desired texture, remove the pan from heat and stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, and basil pesto. Mix until the pesto is evenly distributed and the risotto is creamy.
Season with salt and freshly ground black pepper to taste.
Divide the risotto among serving plates or bowls. Top each serving with a generous sprinkle of toasted chopped walnuts and garnish with fresh basil leaves, if desired.
Serve immediately and enjoy your Pesto Walnut Risotto!
Nutrition Facts
Calories |
2176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 6097 mg | 265% | |
| Total Carbohydrate | 121.6 g | 44% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 14.2 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1085 mg | 83% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1504 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
