Go Back
–+ servings
Print

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.
Course Pasta, Side Dish
Cuisine dinner, Gluten free, Italian Recipe, Mediterranean, Side Dish, vegearian
Keyword comfort food, gluten free, Italian Recipe, risotto, side dish
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 6 people
Author Peter

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!