Aromatic Basil Pesto Risotto: Super Easy Homemade Recipe
Make Restaurant-Quality Risotto at Home! The Easiest Way to Make Basil Pesto Risotto
From pasta dishes to impressive risottos, I’ve experimented with many dishes using homemade basil pesto! Its versatility means endless culinary possibilities for those who love Italian cuisine. I truly believe basil pesto is an indispensable ingredient for any Italian food enthusiast!
Basil Pesto Risotto Ingredients- 1 Tbsp Basil Pesto
- 200g Heavy Cream
- Pinch of Salt
- Pinch of Black Pepper
- 2 strips Bacon
- 1/2 Onion
- 1/2 Tbsp Minced Garlic
- 1 bowl Cooked Rice (approx. 200g)
Cooking Instructions
Step 1
The key ingredients that add flavor to basil pesto risotto are onion and bacon. While these two ingredients greatly enhance the taste, if they are unavailable, you can substitute them with other ingredients like sausages to create an equally delicious risotto.
Step 2
Add a little cooking oil to a pan and heat it over medium-low heat. Add the minced garlic and sauté briefly until fragrant, being careful not to burn it. Garlic burns easily, so cook it gently.
Step 3
Now, add the chopped bacon and onion to the pan and stir-fry them together. If you’re a bacon lover, feel free to increase the amount for a heartier dish. I’ve finely chopped two strips of bacon.
Step 4
We’ll adjust the saltiness later. For now, just add a pinch of black pepper to enhance the aroma. Sauté until the bacon is golden brown and the onions become translucent and slightly caramelized. This step brings out their natural sweetness.
Step 5
Pour in the measured heavy cream (200g). If you prefer a less rich, creamier texture, you can substitute 150g of heavy cream with 50g of milk for a smoother consistency.
Step 6
It’s time to add the rice for a true risotto experience! While Arborio rice or freshly cooked white rice is often used, leftover rice or mixed-grain rice from your fridge works perfectly well too. I’ve added a generous bowl of pre-cooked mixed-grain rice.
Step 7
Add the rice and stir-fry it well with the cream sauce. Then, stir in 1/2 tablespoon of basil pesto. Since basil pesto is already seasoned, it’s best to taste the risotto after adding the pesto and then adjust the seasoning with salt if needed. Avoid over-salting initially, as the pesto provides its own saltiness!
