Risotto al pesto

Now most people seem to think that risotto is a challenging dish to make but in fact it’s incredibly easy, it just takes a lot of TLC. 

Risotto is a lovely, filling dish that’s perfect for warming your cockles on a cold winter’s eve. It only calls for a few ingredients and when it’s made right, with love and care, it’s creamy and silky and well worth the wait.

So I suggest that you try this recipe when you’ve got an hour or two spare to huddle over the hob, it may take a while but it’s one of the simplest risottos you can make and it holds a hell of a lot of flavour.

Serves 4


  • 2 cups of risotto rice
  • 2 onions
  • 1 clove of garlic
  • 1 litre of stock (maybe more)
  • 1 tub of fresh pesto
  • Butter and olive oil
  • Parmesan cheese


  1. Finely chop the onion and garlic and sweat in a frying pan with a splash of olive oil and a knob of butter.
  2. Bring a pan of water to the boil and add a stock cube
  3. Once the onions are soft add the rice and stir for a few minutes until it is well mixed with the onions.
  4. Slowly start to add the stock to the rice, a ladle full at a time. Once the rice has taken up the stock and starts to look a little dry, add more stock. Continue until all of the stock is gone. This is what takes the most time but it’s the only way to get the risotto silky and creamy.
  5. Taste the rice to check that it is soft,if it’s not, add more stock.
  6. Once the rice is soft, add some grated parmesan and another knob of butter and stir.
  7. Put a few dollops of risotto on a plate and flatten it out and serve with a couple of spoonfuls of pesto on top.


And there you have it! Risotto al pesto! 


Work that hob and Walk unafraid people!

– H    Xx


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