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Parmesan Pesto Risotto with Cherry Tomatoes

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 312kcal


  • 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


  • 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!


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