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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!
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