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Risotto au pesto rosso

Risotto au pesto rosso

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Robert Dawid

Robert Dawid

Community member

"The best risotto should resemble a soup in its consistency. You can use homemade broth instead of the water, but remember that it will set a specific flavour profile of your rice."
Difficulty
Easy 👌
Preparation
25 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
½
onion
½
chili
2 tbsp
olive oil
200 g
risotto rice
50 ml
red wine
¾ l
hot salted water
100 g
red pesto
75 ml
cream
tbsp
butter
salt
pepper
rosemary

Utensils

frying pan (large), cutting board, knife, wooden spoon, ladle

  • Step 1/ 3

    • ½ onion
    • ½ chili
    • 2 tbsp olive oil
    • 200 g risotto rice
    • 50 ml red wine
    • frying pan (large)
    • cutting board
    • knife
    • wooden spoon

    Finely chop onion and chilli, fry for a couple of minutes on preheated olive oil with a pinch of salt. Add the rice and coat evenly with oil, then add wine and simmer for 2 minutes.

  • Step 2/ 3

    • ¾ l hot salted water
    • 75 ml cream
    • rosemary
    • ladle

    Add rosemary and pepper and start to pour the water one ladle after another when rice absorbs the liquid. Continue until the rice will become al dente, adding the cream instead of the last portion of water.

  • Step 3/ 3

    • 100 g red pesto
    • tbsp butter
    • salt
    • pepper

    Add the pesto and heat everything for a while, season to perfection. Turn off the heat, add butter and stir thoroughly. Serve immediately.

  • Enjoy your meal!

    Risotto au pesto rosso

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