Extra-creamy and extra-flavorful classic risotto packed with lots of pesto and juicy cherry tomatoes!
How you’re currently wishing your Monday was going down. —>
You’re wishing it was looking as obnoxiously green as mine is. Don’t deny it.
So guys. Do you by any chance remember my ginormous obsession with risotto back in this post? I more or less embarrassed myself by chattering for like 10 hours about how much I loved risotto and all the reasons why. I won’t do that to you today. Or will I…Seriously, we’re bringing ALL that good stuff back today. Only we’re also inviting pesto to join the party and stay awhile.
Yep, I went ahead and made the whole pan green. Again. What won’t I green-ify these days?
Superquickie sidenote: I got back from my trip to Topeka late last night and as of this Monday morning it is officially back to the exhausting realms of reality for this girl.
And I’m kinda worried for my coffee supply to be honest…
So I’m fighting those post-spring break blues with cozy risotto and plenty ‘o green and no one shall tell me otherwise.
Guys, tell me you aren’t obsessed with the contents of this entire beyoo-tiful pan. The flavor-PACKED pesto. The soft, sweet cherry tomatoes. ALL that Parmesan perfec-tion. Ooh-boy…
Man, oh man, guys we sure know how to do Monday up right.
If you aren’t properly obsessed yet…here’s the pan. Go to town.
Your face. This risotto. 25 minutes. Aaaand GO!
Parmesan Pesto Risotto with Cherry Tomatoes
- 2 tablespoons olive oil
- 1 small onion finely diced
- 2 cloves garlic minced
- 1-1/2 cups arborio rice
- 4 cups chicken broth
- 1/2 cup prepared pesto
- 1 cup fresh cherry tomatoes halved
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
In a medium saucepan, heat oil over medium-high heat until shimmery. Add onion and garlic to pan and saute several minutes, stirring occasionally until caramelized.
Reduce heat to medium and stir rice into pan until rice is evenly coated. Pour a small amount of chicken broth into pan and stir risotto occasionally until liquid evaporates. Continue this method of pouring small amounts of broth into rice, being sure not to pour more in the pan until previous liquid has evaporated. (this should take about 15-20 minutes)
Once all the broth has been added, test the rice to make sure it is tender and creamy. If the rice is not tender yet, add a little additional chicken broth and cook until it is.
Stir pesto, cherry tomatoes, Parmesan into risotto and season with salt and pepper to taste. Enjoy risotto immediately!
Need more excuses to love on pesto? Try these!