Vegetable Risotto with Pesto
Creamy, flavorful, and packed with vibrant vegetables, this Vegetable Risotto with Pesto is the ultimate comfort dish that brings a touch of gourmet flair to your table. Perfectly cooked Arborio rice is infused with the flavors of sautéed zucchini, carrots, and peas, then deglazed with dry white wine for an extra depth of taste. A rich, velvety finish is achieved with grated Parmesan, unsalted butter, and a generous stir of aromatic basil pesto. This risotto recipe is a delicious way to highlight fresh, wholesome ingredients, while the step-by-step process ensures a creamy, restaurant-quality texture every time. Ideal for a weeknight dinner or an elegant vegetarian main course, this dish is best served hot and garnished with fresh basil leaves for an irresistible presentation.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Vegetable broth
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 1 medium Zucchini, diced
- 1 medium Carrot, diced
- 0.5 cup Frozen peas
- 0.5 cup Dry white wine
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Prepared basil pesto
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- Fresh basil leaves (optional, for garnish)
Instructions
Heat vegetable broth in a small saucepan over low heat. Keep it warm but not boiling as you prepare the risotto.
In a large skillet or saucepan, heat olive oil and 1 tablespoon of unsalted butter over medium heat.
Add the chopped onion to the pan and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced zucchini and carrot, cooking for 5-6 minutes until slightly softened. Stir in the peas and cook for 2 more minutes.
Push the vegetables to one side of the pan and add the Arborio rice. Toast the rice for 1-2 minutes until the edges turn translucent, stirring occasionally.
Pour in the white wine and stir to deglaze the pan. Allow the wine to cook down until nearly evaporated, about 1-2 minutes.
Begin adding the warm vegetable broth, 1 ladle (about 1/2 cup) at a time, stirring constantly. Let the rice absorb the broth before adding more. Repeat this process until all the broth is used and the rice becomes creamy and tender, about 20-25 minutes.
Stir in the grated Parmesan cheese and the remaining tablespoon of butter. Season with salt and black pepper to taste.
Remove the risotto from heat and gently fold in the prepared basil pesto until evenly incorporated.
Serve the risotto immediately, garnished with fresh basil leaves if desired.
Nutrition Facts
Calories |
2113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 6503 mg | 283% | |
| Total Carbohydrate | 193.1 g | 70% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 34.5 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 929 mg | 71% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3110 mg | 66% | |
*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.
