Photo: Mike Kenneally
Pesto Risotto
10 ingredients
10 min + 30 min
2
openrecipes
Creamy Pesto Risotto made with arborio rice, chicken stock and basil pesto. Takes less than 40 minutes to make!
Estimated Nutrition (whole recipe, rough)
803
Calories
50g
Protein
44g
Fat
52g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pine Nut | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tablespoons FOR THE PESTO:
- 2 cloves Pine Nuts
- 1 cup Garlic, Minced
- 4 Tablespoons Basil Leaves, Packed
- 2 cups Olive Oil
- ½ Tablespoons FOR THE RISOTTO:
- ½ cups Chicken Stock
- 1 Tablespoon Olive Oil
- 1 Tablespoon Arborio Rice
- ⅛ teaspoons Shredded Parmesan Cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes