One-Pan Pesto Risotto
I’ve been on a serious risotto kick lately - there’s just something so comforting about a warm, creamy bowl on a cold day. Yes, it needs a bit of stirring, but honestly, it’s one of the easiest dinners to throw together, with hardly any chopping or fuss. I love adding a spoonful of pesto and some baby spinach to keep it fresh and tasty. It’s become one of those meals I find myself craving again and again this winter!
Serves 4
Ingredients
2 tbsp extra virgin olive oil
1 brown onion, finely chopped
3 garlic cloves, minced
400g arborio rice
5-5½ cups chicken or vegetable stock, kept warm
¼ cup finely grated parmesan
¼ cup Bippi Chilli Pesto
100g baby spinach (optional)
Salt and pepper, to taste
1 tsp lemon juice
Fresh basil, to serve (optional)
Method
In a large saucepan, heat olive oil over medium heat. Add onion and cook for 4-5 minutes until soft and translucent. Stir in garlic and cook for another 30 seconds. Season with salt and pepper.
Add the rice and stir to coat in oil. Cook for 1-2 minutes until the edges of the grains become slightly translucent.
Add the warm stock a ladleful at a time, stirring often and letting each addition absorb before the next. Cook for 18-20 minutes, or until the rice is tender and creamy. Stir in pesto, parmesan, spinach and lemon juice, then season with salt and pepper to taste.
Divide between four bowls and top with another drizzle of olive oil and some fresh basil.