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Creamy Pesto Risotto

A rich, decadent risotto

5 servings
Prep: 10 min
Cook: 25 min
Total: 35 min
Italian

Ingredients

  • 2 tbsp of olive oil
  • 1 onion (chopped) – large
  • 1 chicken breast (cubed) – large
  • 350g of arborio rice
  • 1200ml of vegetable stock
  • 100g of peas – defrosted
  • 65g of basil pesto
  • 35g of butter
  • 40g of grana padano (grated)
  • salt
  • black pepper

Extras

  • garlic bread

Instructions

  1. Pour oil into saucepan
  2. Fry onions at medium heat for 4 minutes, stirring occasionally
  3. Add chicken and fry for 2 minutes
  4. Add Arborio rice and fry for 2 minutes
  5. Pour in a couple of ladles of stock and bring to a simmer
  6. Stir until all the stock is absorbed
  7. Add in the peas
  8. Add some stock, stir until absorbed. Repeat until all stock is absorbed (expect to take 15–20 minutes)
  9. Stir in butter, pesto and Grana Padano cheese
  10. Season well with salt and pepper
  11. Serve in a bowl, with self-service black pepper and parmesan cheese, and a side of garlic bread