Baked Pesto Risotto

Haven't perfected a risotto yet? This recipe is all you need. It will save you time, save your wrists, and produces a beautifully al dente texture every time.

Baked Pesto Risotto

This will be the easiest risotto you’ve ever made! Blend your pesto, fry off your onions, add all ingredients, bring to a boil, and then bake for 30 minutes. The texture comes out perfect every single time. You can make it even easier by using store-bought pesto. I sometimes serve mine with poached chicken breast cut up fine and stirred through. It is packed with veggies and has a delicious fresh, nutty and creamy taste. Your whole family will love it!

What you'll need:

Aborio rice

Chicken stock

Fresh basil

Pine nuts

Olive oil

Carrot

Zucchini

Onion

Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Servings: 4

Ingredients

Instructions

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  1. Step one: Make your pesto
    Start by adding your basil, pine nuts and oil to a food processor. Blend until smooth (as pictured).
  2. Step two: Prep your veggies
    Grate your carrot and zucchini and finely dice your onion.
  3. Step three: Bring to the boil
    Add all ingredients, including pesto, to a deep pan. Bring to a boil, then transfer to a deep baking dish and cover with foil.
  4. Step four: Bake
    Bake at 180C for 30 minutes. Remove foil, fluff with a fork, and allow to cook before serving. Stays fresh in the fridge for 4 days, or in the freezer for 3 months.
Keywords: Baked pesto risotto, family friendly meals, recipes for kids
Ash

Ash

A passionate foodie and mum!

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