Parmesan Pesto Risotto with Cherry Tomatoes
Servings 6 servings
Calories 312kcal
Ingredients
- 2 tablespoons olive oil
- 1 small shallot, minced
- 1-1/2 cups arborio rice
- 2 cloves garlic, minced
- 4 cups chicken broth, warmed
- 1/2 cup basil pesto
- 1-1/2 cups fresh cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a medium skillet over medium heat, heat oil and add shallot. Saute until just tender. Add rice to skillet and stir 1-2 minutes until rice is lightly toasted. Add garlic and saute 1 additional minute until fragrant.
- Reduce heat to medium-low and begin adding warm chicken broth to rice, a little bit at a time, waiting until liquid is evaporated before adding more broth.
- Continue adding broth in small amounts 20-25 minutes until rice is tender and creamy. Stir in pesto, cherry tomatoes, and Parmesan cheese. Season risotto with salt and pepper to taste.
- Serve risotto immediately while warm and enjoy!
Nutrition
Serving: 1g | Calories: 312kcal | Carbohydrates: 30.1g | Protein: 10.8g | Fat: 16.5g | Saturated Fat: 4g | Polyunsaturated Fat: 12.5g | Cholesterol: 12mg | Sodium: 728mg | Fiber: 1.8g | Sugar: 3.1g