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Parmesan Pesto Risotto with Cherry Tomatoes
Servings 6 servings
- 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