Our Creamy Basil Pesto combines our delicious Traditional Pesto with even more cheese. This cheesier and creamier recipe is crafted for those who love a smoother texture in their basil pestos. A delightful blend of aromatic fresh basil and fine Italian cheese, this sauce can be used in myriad ways to add flavor to your meals. You can pour it over pasta, spread it on a sandwich, add it to a soup, use it as a dip, or even garnish your pizza with it. The possibilities are endless with this versatile sauce that guarantees to elevate your dishes to a whole new level of taste.

 Cooking Instructions: Ready to pour over your favorite pasta, or spread in your next panini. 

Creamy Pesto Risotto

Feeds 2-4 People

INGREDIENTS

• 1 1/2 cups arborio rice
• 4 cups vegetable or chicken broth
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 tbsp. Botticelli Minced Garlic
• 1/4 cup heavy cream
• 1/4 cup grated parmesan cheese
• 3 tbsp. Botticelli Creamy Basil Pesto
• 2 tbsp. Botticelli Frying Olive Oil
• salt and pepper to taste
• fresh basil, for garnish

PREPARATION  

Heat the broth in a saucepan over low heat. Keep it warm while you prepare the risotto.

In a separate large skillet or saucepan, heat the Olive Oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes. 

Add the Minced Garlic and cook for an additional 1-2 minutes until fragrant.

Add the Arborio rice to the skillet with the onion and garlic. Stir to coat the rice with the oil and cook for 1-2 minutes until the rice becomes slightly translucent.

Pour in the white wine and stir continuously until the wine is absorbed by the rice.

Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly. Wait for each addition of broth to be absorbed before adding more. Continue this process until the rice is cooked al dente, which usually takes about 18-20 minutes. 

Once the rice is cooked, stir in the heavy cream, grated parmesan cheese, and Creamy Basil Pesto. Mix until well combined and creamy. Season with salt and pepper to taste.

Remove the risotto from the heat and let it rest for a minute or two to thicken slightly. 

Serve and enjoy the creamy pesto risotto hot and top it off with fresh basil and more parmesan cheese.