Creamy Pesto Risotto  Back to Recipes

Serves 2

  • ½ cup Arborio Rice (risotto)
  • 2 cups Chicken or Beef Stock, warmed in microwave for about a minute
  • ½ teaspoon Red Pepper Flakes
  • 2 Tablespoons Romano cheese
  • ½ Tablespoon Extra Virgin Olive Oil
  • Juice of ¼ Lemon
  • Black Pepper, to taste



  • 2 Tablespoons Pine Nuts
  • 2 Cloves Garlic, minced
  • 1 cup Basil, fresh, packed when measuring
  • 4 Tablespoons Extra Virgin Olive Oil


Add olive oil to skillet pan over medium heat. Add Arborio rice to olive oil and stir to toast the rice for a few minutes. Begin adding stock to rice in heated pan a little at a time, allowing the rice to absorb the warm stock. Once all of the stock has been added, cook until all liquid is absorbed for 20-30 minutes, stirring regularly.

Meanwhile, prepare pesto by adding basil, pine nuts and garlic to food processor. Pulse several times, then begin adding in the olive oil a tablespoon at a time while continuing to pulse until smooth.

Remove cooked risotto from heat and stir in Romano cheese, lemon juice, black pepper and red pepper flakes. Transfer risotto to serving dish and then pour pesto over risotto and stir until coated.

Serve with Ecco Domani Pinot Grigio. 

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