This risotto with pesto represents one of the most important milestones in my experience with cooking. Many years ago, before I really knew what I was doing in the kitchen, I found some recipes by Jamie Oliver (including a risotto with pesto) and thought it would be fun to try cooking something more in-depth than my typical brown rice and tofu.
I went slow. Each recipe would take all afternoon. But the meals I created with his step-by-step recipes blew me away. I was putting together flavors beyond anything I had ever tasted, let alone anything I had prepared myself. What I learned from Jamie Oliver was much bigger than the skill of preparing a recipe. He showed me that anyone can cook incredible food if they love the ingredients, pay attention to the details, and develop flavors intentionally. That was a huge inspiration for me and it’s not entirely a coincidence that I’m now teaching others the same thing.
Now back to this risotto… It has more than just sentimental value to me. The flavors of the creamy rice with the sharp pesto and crunchy asparagus – food doesn’t get more delicious than this. Though the flavors were inspired by those I learned from Jamie Oliver, this is my own vegan recipe. We’ll make a quick risotto, blend together a homemade basil pesto, and stir it all together with fresh asparagus stalks. The most comforting of all comfort food.
Makes 4 servings
- 1 cup fresh basil leaves
- 1/3 cup toasted pine nuts
- 2 cloves garlic
- 1-2 tablespoons olive oil
- Pinch of salt
- 1 small red onion
- 3 stalks celery
- 12 oz arborio (risotto) rice
- 1/2 cup white wine
- Sea salt & black pepper
- 4 cups vegetable broth
- 15-20 asparagus stalks
- 1 lemon (juice)
Make a very classic pesto by combining basil, pine nuts, garlic, olive oil, and a little salt. Use the given measurements as a guide and adjust to your own tastes. This can be made just before the risotto, or up to a day ahead of time.
All risottos start with red onions and celery, chopped very fine. Add these to a large, deep skillet with a drizzle of olive oil and a splash of water. Season with salt and pepper and give them 5 minutes to soften and begin to turn translucent.
Meanwhile, begin warming the broth over medium heat in a large stockpot. Break off the bottom 1/3 of the asparagus stalks and throw them right into the broth for additional flavor – they will be discarded later. With the top 2/3 of the asparagus, chop off the tips whole and then slice the remaining stalks into thin rounds. Set these aside for later.
Add the rice into the skillet with celery and onions, and give it 2 minutes to cook dry. Then, add 1/2 cup of white wine and wait until absorbed into the rice.
Now begin the 20 minute process of adding one ladle of broth into the rice, stirring, and waiting for the broth to be absorbed into the rice before adding another ladle. This slow process is incredibly important to develop the starch in a way that will give your risotto the creamy, flowing texture you want.
If you run out of broth, simply use warm water until two criteria have been met: 1) the risotto is no longer crunchy to taste and 2) it has a flowing, lava-like consistent where you can part it with a spoon and it will slowly fill in the gap. At that point, remove from the heat and toss in the chopped asparagus, pesto (reserving a bit for garnish), and a squeeze of lemon juice. You can also adjust the seasoning at this point and add a little more salt or pepper if needed.
Cover and give the risotto 5 minutes to rest before serving with a garnish of the remaining pesto.
18 CommentsLeave a Reply
This looks so good, Andrew! I can’t wait to give it a try. Thank you!
You’re very welcome, Cresta! I hope you love it! 🙂
This sounds amazing, Andrew! My mouth started to water just reading the directions. I can’t wait to make this for my grandmother to try
Thanks, Tiff!! This is really one of my favorites… I hope you guys like it as much as I do 🙂
I just found your blog a few days ago… and I must say, I am impressed! I have been looking to “step-up” my plant-based meals. I have been vegetarian for over 3 years now, and am getting tired of casseroles and stir-fries! This dish definitely adds the class and sophisication I was looking for. Keep up the great work! I can’t wait to try it 🙂
Why thank you, Jennica! 🙂 Ah yes, there is *definitely* such a thing as too much sitr-fry, and quinoa, and tofu, haha. I hope this one adds some tasty variety for you!
Yummy! Can’t wait to try this tonight.
In that case, can I come over for dinner? haha, I hope they turn out well for you, Becky! 😉
Yummy! Can’t wait to make this.
Made this today, with both green and white asparagus. Very delicious and soft. It easily combines with a stronger (Italian) sauce. Thanks for sharing! PS: I suspect you are going to publish your best recipes in a nice book that will sell alongside the Jamie Oliver ones in the near future. I for one would buy it!
Thank you, Hens! You’re way too nice 🙂 A book would be awesome and it’s definitely in the plans for some point in the near future. I’m glad you liked this risotto!!
Hi Andrew. I’m doing low carb due to my diabetes, can I use cauliflower rice instead? And if not can you suggest an alternative? Hope you can help me out because this looks delish
No, I probably wouldn’t recommend using cauliflower for a risotto. That might be a disaster 🙂 I do, however, have a cauliflower fried rice recipe that you might be interesting in checking out: https://www.oneingredientchef.com/cauliflower-fried-rice/
This came out so good and was so easy! By far the best risotto I’ve ever made.
High five, Anna! 🙂 I’m so glad to hear it!
I don’t use oil, or salt, or alcohol, but would love to try this. What substitutes might you recommend? Thanks so much for your wonderful site!
Made this Risotto tonight with the leftover Walnut-Sunflower Pesto. Very good, taking for lunch tomorrow too. I feel so healthy! Compliments to you and your creations!
I just found you! Thank you for this recipe. I am making it now!