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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
  • 35g of butter
  • 65g of basil pesto
  • 40g of grana padano (grated)
  • salt
  • black pepper

Extras

  • garlic bread

Equipment

  • saucepan
  • bowl

Instructions

  1. Pour the olive oil into a saucepan.
  2. Fry the onion over a medium heat for , stirring occasionally.
  3. Add the chicken pieces and fry them for .
  4. Add the arborio rice and fry it for .
  5. Pour in a couple of ladles of the vegetable stock and bring it to a simmer.
  6. Stir until the stock is absorbed.
  7. Add the peas.
  8. Add more stock and stir until absorbed. Repeat until all the stock has been absorbed, which should take about , up to 20 minutes.
  9. Stir in butter, basil pesto, and grana padano.
  10. Season well with salt and black pepper.
  11. Serve in a bowl, with self-service black pepper and parmesan cheese, and a side of garlic bread.