Sun Dried Tomato and Pesto Risotto

Elevate your dinner game with this luxurious Sun-Dried Tomato and Pesto Risotto, a creamy and flavorful dish that’s perfect for weeknight meals or special occasions. Featuring tender Arborio rice simmered to perfection in warm vegetable broth, this risotto boasts the bold sweetness of sun-dried tomatoes and the herbaceous richness of basil pesto. A splash of dry white wine adds a sophisticated depth, while grated Parmesan ensures an irresistibly creamy finish. Garnished with fresh basil leaves, this recipe combines rustic Italian flavors with an elegant presentation. Quick and satisfying, this one-pot dish is a must-try for risotto lovers!

Nutriscore Rating: 53/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Arborio rice
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 2 medium Shallots (finely chopped)
• 3 cloves Garlic (minced)
• 0.5 cup Dry white wine
• 4 cups Vegetable broth (warm)
• 0.5 cup Sun-dried tomatoes (chopped)
• 0.25 cup Pesto (store-bought or homemade)
• 0.5 cup Parmesan cheese (grated)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 4 sprigs Fresh basil leaves (for garnish)

Directions

Step 1

Heat the vegetable broth in a small saucepan over low heat and keep it warm throughout the cooking process.

Step 2

In a large, heavy-bottomed skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.

Step 3

Add the chopped shallots to the pan and sauté for 2-3 minutes until softened, stirring frequently.

Step 4

Add the minced garlic and sauté for another 30 seconds until fragrant.

Step 5

Stir the Arborio rice into the pan and toast for 1-2 minutes, ensuring each grain is coated in the oil and butter.

Step 6

Pour in the dry white wine and stir until it has mostly evaporated, about 1-2 minutes.

Step 7

Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow each ladle of liquid to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and cooked to al dente.

Step 8

When about 5 minutes of cooking remain, stir in the chopped sun-dried tomatoes.

Step 9

Once the rice is fully cooked, turn off the heat and stir in the remaining 1 tablespoon of butter, pesto, and grated Parmesan cheese. Mix until everything is well combined and creamy.

Step 10

Season the risotto with salt and black pepper to taste.

Step 11

Serve the risotto immediately, garnished with fresh basil leaves. Enjoy!

Nutrition Facts

Serving size	(454.0g)

Amount per serving	% Daily Value*
Calories	1161.7

Total Fat 59.5g	0%
Saturated Fat 35.9g	0%
Polyunsaturated Fat g
Cholesterol 157.2mg	0%
Sodium 2878.2mg	0%
Total Carbohydrate 84.8g	0%
Dietary Fiber 9.9g	0%
Total Sugars 45.8g
Protein 60.1g	0%

Vitamin D 0IU	0%
Calcium 1429.1mg	0%
Iron 6.6mg	0%
Potassium 3933.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.0%

Protein: 21.6%

Carbs: 30.4%