Risotto with Pesto and Mascarpone
Indulge in the decadent flavors of Risotto with Pesto and Mascarpone, a creamy Italian classic elevated with a modern twist. This luxurious dish combines the rich creaminess of mascarpone cheese with the vibrant, herbaceous notes of fresh basil pesto, creating a balanced harmony of flavors. Arborio rice is gently simmered with fragrant shallots, garlic, and a splash of white wine, then slowly infused with warm stock for that signature velvety texture. Finished with tangy Parmesan, zesty lemon, and a drizzle of olive oil, this risotto is both comforting and elegant. Perfect for a cozy dinner or an impressive date-night dish, it's easy to prepare in just 45 minutes and guaranteed to delight your taste buds. Serve it hot with fresh basil garnishes for a restaurant-worthy meal at home. Keywords: creamy risotto, pesto risotto, mascarpone risotto recipe, Italian comfort food, easy dinner ideas.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 5 cups Chicken or vegetable stock
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 small Shallots
- 2 medium Garlic cloves
- 0.5 cups Dry white wine
- 0.5 cups Grated Parmesan cheese
- 0.5 cups Mascarpone cheese
- 0.33 cups Basil pesto
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cups Fresh basil leaves
- 1 teaspoon Lemon zest
Instructions
In a medium saucepan, heat the chicken or vegetable stock over low heat and keep it warm. Do not allow it to boil.
Finely chop the shallots and garlic. Set them aside.
In a large, heavy-bottomed skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
Once the butter has melted, sauté the shallots for about 2-3 minutes until translucent. Add the garlic and cook for another minute.
Stir in the Arborio rice, coating it in the oil and butter. Cook for 2-3 minutes, stirring often, until the edges of the rice grains appear translucent.
Pour in the white wine and cook for 1-2 minutes, stirring constantly, until it has been absorbed by the rice.
Begin adding the warm stock, a ladleful at a time, to the rice. Stir frequently, allowing the liquid to be absorbed before adding more stock. Continue this process for about 20-25 minutes until the rice is tender and creamy, but the grains still have a slight bite.
When the rice is cooked, stir in the grated Parmesan cheese, mascarpone cheese, and basil pesto. Mix well to combine.
Season the risotto with salt, black pepper, and lemon zest. Stir gently to incorporate.
Remove the risotto from the heat and add the remaining 1 tablespoon of butter. Let it melt into the risotto for extra creaminess.
Serve the risotto hot, garnished with fresh basil leaves and an extra drizzle of pesto, if desired.
Nutrition Facts
Calories |
2123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.4 g | 197% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 6710 mg | 292% | |
| Total Carbohydrate | 118.0 g | 43% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 12.5 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1044 mg | 80% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1178 mg | 25% | |
*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.
