Pesto Risotto

Cook Time 35 minutes

Servings 4


1L chicken stock
1 tbsp extra virgin olive oil
1 onion, finely diced
1 clove garlic, finely chopped
400g risotto rice
¼ cup white wine
25g butter
Salt and pepper
20g Parmesan, finely grated

1 bunch of basil, leaves picked
1-2 small cloves garlic
50g pinenuts, toasted
40g Parmesan, grated
Squeeze of lemon
Salt and pepper
125ml extra virgin olive oil

Here is a simple meal idea, perfect for a family dinner.


For the pesto, place all ingredients except the oil into a small food processor or blender and blitz until finely chopped. With the motor still running drizzle in the oil until a loose paste forms.

For the risotto, place stock into a pot and gently simmer.

In a large pan on medium to low heat, sweat the onion and garlic and cook in the oil until soft. Now add the rice. Coat the rice with the onion mixture by agitating the pan. Add the wine and allow the rice to absorb.

Ladle by ladle add the stock, allowing the rice to absorb the liquid each time. Do not over stir but rather agitate the pan. This should take 20 minutes.

Once cooked incorporate the butter and then remove from the heat. Fold through the Parmesan.

Add a couple of spoonfuls of risotto to a bowl and spoon over the pesto, allowing your guests to stir in the pesto at the table.

To find out more about Gourmet Garden’s Lightly Dried Herbs and how you can make gourmet everyday, click .


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