This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.
If there’s one dish that feels like pure comfort in a bowl, it’s risotto. Add in fresh, homemade pesto, and you’ve got something truly special: Creamy Pesto Risotto Recipe. This recipe is rich, herbaceous, and slightly sweet, with every bite teasing and dancing on your tastebuds.
Jump to RecipeThe creamy base of risotto perfectly carries the bold flavors of pesto—basil, garlic, parmesan, and olive oil—so you get layers of freshness and richness all in one spoonful. It’s indulgent yet light, comforting yet bright.
A Quick Look at Risotto’s Origins
Risotto comes from Northern Italy, particularly the Lombardy and Piedmont regions, where rice cultivation became popular in the Middle Ages. Unlike other rice dishes, risotto is known for its creamy consistency, which comes not from cream, but from slowly cooking and stirring the rice in broth until the starches are released. The result is that luxurious, velvety texture that makes risotto so iconic.
The Story of Pesto
Pesto, specifically pesto alla Genovese, originates from Genoa in the Liguria region of Italy. The name comes from the Italian word pestare, meaning “to crush” or “to pound,” referring to the traditional method of making it with a mortar and pestle. The classic version uses fresh basil, garlic, pine nuts, parmesan (or pecorino), and olive oil—ingredients that create a sauce bursting with freshness and depth of flavor.
When Risotto Meets Pesto
Combine the two, and you get a flavor explosion. The creamy, starchy base of risotto soaks up the bright, garlicky pesto, creating a dish that’s:
- Herbaceous from the basil
- Creamy from the risotto technique and parmesan
- Slightly Sweet from the fresh basil and leeks in the base
It’s elegant enough for entertaining, yet simple enough for a weeknight dinner. Pair it with grilled chicken, salmon (as one in this presentation), or roasted vegetables, or enjoy it on its own with a glass of crisp white wine.
Other Pesto Recipes from the blog that I love
- Homemade Sweet Potato Pesto Gnocchi
- Ultimate Healthy Turkey Caprese Burger
- White Bean Pesto
- Homemade Pesto Chicken Sandwich
Why You’ll Love This Recipe
- Uses simple, fresh ingredients
- Creamy without being heavy
- A unique twist on classic risotto
- Perfect for both beginners and seasoned cooks
Make this Creamy Pesto Risotto Recipe once, and it’ll become one of those recipes you reach for again and again when you want comfort food with a fresh, flavorful spin. It is also a must if you are a pesto fan as I am.
Creating the pesto risotto
The Creamy Pesto Risotto Recipe plated
Creamy Pesto Risotto Recipe
My Cream Pesto Risotto Recipe is rich and decadent without any cream. The natural creaminess of risotto paired with the pesto is so good.
Ingredients
- 2 cups Risotto
- 1 Whole Leek sliced
- 1/4 Cup Homemade pesto
- 3 – 4 Cups Vegetable stock
- 1 Tsp Salt
- 1 Tsp Ground black pepper
- 1 Tbsp Olive oil
Instructions
-
Begin by heating olive oil in a skillet on medium heat. Once hot, add in the leek. Cook for 3 – 4 minutes to soften. Now, add the risotto and toast for 2 minutes. Begin by adding 1 cup of room temperature vegetable stock. keep stirring until the liquid is absorbed. Continue adding a second cup and follow the same process. Once absorbed, start adding 1/2 cup at a time. You are done adding liquid when the rice is tender. Finish by adding the pesto, and mix through.
Serve ane enjoy!
Leave a Reply