Pesto risotto Recipe

Its a classical Italian rice preparation.
Pesto risotto picture


Preparation Time15 MinCooking Time25 Min
Ready In40 MinDifficulty LevelMedium
Health IndexHealthyServings2


 Packed basil leaves1 Cup (16 tbs)
 Pine nuts1⁄3 Cup (5.33 tbs)
 Garlic4 Clove (20 gm)
 Dry white wine1⁄2 Cup (8 tbs)
 Olive oil1⁄3 Cup (5.33 tbs)
 Arborio rice1 Cup (16 tbs)
 Chicken stock3 Cup (48 tbs)
 Freshly grated parmesan1⁄4 Cup (4 tbs)
 Olive oil1 Teaspoon

Nutrition Facts

Serving size

Calories 1128 Calories from Fat 590

% Daily Value*

Total Fat 68 g104%

Saturated Fat 12.8 g64.1%

Trans Fat 0 g

Cholesterol 37.2 mg

Sodium 984.3 mg41%

Total Carbohydrates 95 g31.8%

Dietary Fiber 3 g11.9%

Sugars 13.5 g

Protein 28 g56.3%

Vitamin A 129.6% Vitamin C 42.7%

Calcium 58.3% Iron 36.8%

*Based on a 2000 Calorie diet


In a large pan heat the olive oil then added the rice until it became translucent around the edges but not toasty. Add the chicken stock, which had been simmering on a separate burner, bit by bit over the course of the next twenty five minutes whilst stirring in a counter clockwise motion. The idea is to make sure the liquid is absorbed by the rice before adding your next splash. As a final step after adding in the last of the chicken stock, stir in the pesto and topped it off with freshly grated Parmesan.

A good risotto should not be sticky nor should it be too liquidy. Finally, I decorate the top of the plate with two licorice basil leaves.


kshitiz shekhar profile page

kshitiz shekhar says :

they must be very understanding,caring & loving. :)
Posted on: 15 June 2007 - 11:11pm
Hyde Ray profile page

Hyde Ray says :

I wonder what kinda life partners of chefs have?
Posted on: 30 May 2007 - 4:36am
Hyde Ray profile page

Hyde Ray says :

How hard u work chef? I here chefs work very hard.
Posted on: 28 May 2007 - 1:06am
kshitiz shekhar profile page

kshitiz shekhar says :

Haa haa You will come to know when u will make kitchen as a carrier. But for people who enjoy cooking don't feel it hard.
Posted on: 29 May 2007 - 1:53am