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Risotto With Pesto

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Serves 4| Hands-On Time: | Total Time:



  1. Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes.
  2. Add the rice and cook, stirring constantly, for 2 minutes.
  3. Add the wine and cook, stirring frequently, until the liquid is absorbed.
  4. Add the broth ½ cup at a time, stirring occasionally and waiting until it’s absorbed before adding more. It should take about 30 minutes for all of it to be absorbed.
  5. Remove from heat and stir in the Parmesan, pesto, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon into individual bowls.
By September, 2006

Nutritional Information

  • Per Serving
  • Calories 764Calories From Fat 29%
  • Fat 25g
  • Sat Fat 5g
  • Cholesterol 44mg
  • Sodium 573mg
  • Carbohydrate 96g
  • Fiber 2g
  • Sugar 3g
  • Protein 25g
What does this mean? See Nutrition 101 .

Quick Tip

Sugar Snap Peas
Make it a meal: Serve the risotto with sautéed sugar snap peas drizzled with lemon juice.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.