Queen of the Risotto

Becca Wilson
Sep 2, 2017
2 min read

Just a quick post today!

It got to half 4 yesterday and we weren't sure what to rustle up for dinner...uh oh what to do? Don't worry, Becca to the rescue! I was planning on making pesto last night anyway. I was going to make two portions - one portion for trying out a new recipe tonight and one for our pesto pasta Sunday.

I look at recipes quite a lot (yes, it makes me hungry all the time) and I had spotted, what looked like, a delicious pesto risotto. That settled it then. I decided I was going to make three portions of pesto and use a portion of it to make a tasty roasted red pepper and tomato pesto risotto. As the title states, I think I can call myself 'Queen of the Risotto' now after my previous successful attempts. Tonight's creation was similar to my red pepper risotto, but I think the pesto made it a lot creamier and tastier. You could buy ready made pesto for this risotto, however, I just don't think you can beat homemade.

I started cooking about 6pm and we were eating by 8pm. I was impressed with myself - homemade pesto AND risotto in that time. However, I don't think I'll be on Masterchef anytime soon - they could probably rustle that up in half an hour!

Roasted red pepper and tomato red pesto risotto:

Firstly, I made my three portions of the pesto (I roasted extra red pepper and tomato with smoked paprika to go in the risotto). I have shared the recipe for my red pesto before, on the 21st August, so you can check out the quantity of ingredients needed.

(Serves 6)

For the Risotto:

300g italian Arborio rice
1 small onion, finely chopped
1 litre of vegetable stock
1 glass of dry white wine
5 tbsp of homemade pesto
optional 1 tbsp red pepper and jalapeno paste
optional oregano and rosemary
50g parmesan

Heat some oil in a large saucepan over a medium heat. Add the onion, stir for 2 min. Then add the rice and toast it, stirring constantly, for 1 min.
Add the wine and stir until evaporated. Add the roast pepper, tomato and optional herbs/season to taste. Then add 1 ladle of hot stock, stir until absorbed. Reduce the heat. Add the rest of stock one ladle at time - stirring continuously - until the rice is almost cooked and the stock is absorbed (or pour in all of the stock and put the pan in the oven or bottom right aga (around 150°C)).
Once the rice is nearly cooked, stir the pesto through the risotto and add the jalapeno paste. Cook for a further 10 minutes (I placed the risotto back in the bottom left aga). 2 minutes before serving, stir in the parmesan.

If I can produce a homemade pesto risotto, then you can too! I am already excited about what I am going to attempt tonight. It involves mozzarella, pesto and an elastic dough - something I'm hoping will be a nice addition to our usual Sunday Italian Night.

Enjoy your weekend! Keep reading, and if you like my blog, please share around!

x gf v x