# Creamy Pesto Risotto

> A rich, decadent risotto

- HTML version: https://robbiepalmer.me/recipes/creamy-pesto-risotto
- Servings: 5
- Prep time: 10 min
- Cook time: 25 min
- Total time: 35 min
- Cuisine: Italian

## Ingredients

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

### Extras

- garlic bread

## Cookware

- saucepan
- bowl

## Instructions

1. Pour the 2 tbsp of olive oil into a saucepan.
2. Fry the 1 onion over a medium heat for 4 minutes, stirring occasionally.
3. Add the 1 chicken pieces and fry them for 2 minutes.
4. Add the 350g of arborio rice and fry it for 2 minutes.
5. Pour in a couple of ladles of the 1200ml of vegetable stock and bring it to a simmer.
6. Stir until the stock is absorbed.
7. Add the 100g of peas.
8. Add more stock and stir until absorbed. Repeat until all the stock has been absorbed, which should take about 15 minutes, up to 20 minutes.
9. Stir in 35g of butter, 65g of basil pesto, and 40g of 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.

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