Risotto With Fresh Basil Mint Pesto Recipes
PESTO RISOTTO
Creamy Pesto Risotto made with arborio rice, chicken stock and basil pesto. This dish takes less than 40 minutes to make!
Provided by Kelley Simmons
Categories Side Dish
Time 40m
Number Of Ingredients 9
Steps:
- Add oil to a medium skillet. Add rice and toast until lightly golden brown about 2 minutes.
- Pour in wine and cook for 1-2 minutes or until most of the wine is absorbed.
- Pour in warm chicken broth 1/2 cup at a time until liquid is absorbed. (Keep chicken stock warm in a saucepan) Stir rice occasionally. Cook for 20-30 minutes or until all of the chicken stock is absorbed.
- Add in butter and stir until melted.
- Take off of heat and add in Parmesan cheese, lemon juice and pesto. Stir to combine and serve immediately.
Nutrition Facts : Calories 556 kcal, Carbohydrate 44 g, Protein 7 g, Fat 40 g, SaturatedFat 5 g, Cholesterol 2 mg, Sodium 903 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
BASIL-MINT PESTO
From Bon Appetit The Best of the Year issue January 1996. The original recipe served this pesto with fresh fettuccine and grilled shrimp. Go ahead and use it with whatever you wish: pasta, fish, chicken, etc. Feel free to play around with the basil/mint ratio.
Provided by COOKGIRl
Categories European
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Chop the basil, mint and nuts coarsely. Add them along with the Parmesan cheese and garlic to a food processor.
- Gradually add the olive oil through the feed tube and process until pesto is well-blended.
- Transfer to bowl and season with salt and pepper to taste.
- Cover tightly and chill. Bring to room temperature before using.
- Yield is estimated.
COURGETTE & BROAD BEAN RISOTTO WITH BASIL PESTO
Make this vibrant risotto with courgettes and broad beans to make the most of summer veg. Swirl through homemade pesto for a fabulous starter or main
Provided by Rosie Birkett
Categories Dinner, Main course, Starter
Time 55m
Yield Serves 2 as a main, 4 as a starter
Number Of Ingredients 19
Steps:
- To make the pesto, crush the garlic to a paste with a pinch of salt using a pestle and mortar. Add the pine nuts and pound to a coarse paste, then tear in the basil and mint, pounding again until they've broken down. Stir in the oil and cheese, then taste for seasoning - add more cheese if you like.
- Heat the oil and butter in a large non-stick frying pan over a medium heat. Add the courgettes, sprinkle in the chilli flakes and nutmeg, and season with salt and pepper. Fry for 3-5 mins until the courgettes are golden and softened. Add the spring onions and lemon zest, and stir for a minute or two. Tip in the rice and stir to coat in the oil until translucent, about 2 mins.
- Pour in the wine, then cook for a couple of minutes until it's mostly evaporated. Add a ladleful of the stock and stir for a few minutes until it's absorbed. Continue adding a ladleful at a time for 20-30 mins, stirring continually, until all of the stock is absorbed.
- Stir in the blanched broad beans and flowers, if using, and warm through for 2 mins. Remove from the heat and stir through the parmesan. Allow to sit for about 5 mins, then swirl through half of the pesto. Any remaining pesto will keep chilled for up to two days.
- Divide the risotto between bowls and scatter with the extra basil leaves, extra cheese and another spoonful of the pesto, if you like.
Nutrition Facts : Calories 698 calories, Fat 31 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 25 grams protein, Sodium 2.4 milligram of sodium
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