Sun Dried Tomato and Pesto Risotto
Elevate your dinner game with this luxurious Sun-Dried Tomato and Pesto Risotto, a creamy and flavorful dish that’s perfect for weeknight meals or special occasions. Featuring tender Arborio rice simmered to perfection in warm vegetable broth, this risotto boasts the bold sweetness of sun-dried tomatoes and the herbaceous richness of basil pesto. A splash of dry white wine adds a sophisticated depth, while grated Parmesan ensures an irresistibly creamy finish. Garnished with fresh basil leaves, this recipe combines rustic Italian flavors with an elegant presentation. Quick and satisfying, this one-pot dish is a must-try for risotto lovers!
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 medium Shallots (finely chopped)
- 3 cloves Garlic (minced)
- 0.5 cup Dry white wine
- 4 cups Vegetable broth (warm)
- 0.5 cup Sun-dried tomatoes (chopped)
- 0.25 cup Pesto (store-bought or homemade)
- 0.5 cup Parmesan cheese (grated)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 sprigs Fresh basil leaves (for garnish)
Instructions
Heat the vegetable broth in a small saucepan over low heat and keep it warm throughout the cooking process.
In a large, heavy-bottomed skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the chopped shallots to the pan and sauté for 2-3 minutes until softened, stirring frequently.
Add the minced garlic and sauté for another 30 seconds until fragrant.
Stir the Arborio rice into the pan and toast for 1-2 minutes, ensuring each grain is coated in the oil and butter.
Pour in the dry white wine and stir until it has mostly evaporated, about 1-2 minutes.
Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow each ladle of liquid to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and cooked to al dente.
When about 5 minutes of cooking remain, stir in the chopped sun-dried tomatoes.
Once the rice is fully cooked, turn off the heat and stir in the remaining 1 tablespoon of butter, pesto, and grated Parmesan cheese. Mix until everything is well combined and creamy.
Season the risotto with salt and black pepper to taste.
Serve the risotto immediately, garnished with fresh basil leaves. Enjoy!
Nutrition Facts
Calories |
1162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 2878 mg | 125% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 45.8 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1429 mg | 110% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3933 mg | 84% | |
*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.
