Today for the recipe column “ why-had-I-never-thought-of-that?! ” we present basil risotto. It's a dish that exists, it's there, and it never occurred to you to prepare it every time you wanted to impress a dinner guest.
Here it is: so you never forget that basil risotto also exists, a very fragrant, light dish, perfect for summer .
We'll tell you in advance that it's a very simple recipe. Simply toast the rice and deglaze it with wine, cook it in vegetable broth, and finally add a basil pesto with pine nuts and parmesan.
Difficulty: meh, nothing too complicated
Preparation : 15 minutes
Cooking time: 18 minutes, let's do 20 minutes
Cost: There are a few things to get but don't be scared
Ingredients for 4 servings:
- 360 g rice
- 1 shallot
- 60 g grated Parmesan cheese
- 150 g fresh basil
- 30 g pine nuts
- Qb white wine
- 10 g butter
- vegetable broth
- Extra virgin olive oil, salt and black pepper to taste
Basil risotto recipe preparation
- Mamù pan, oil and chopped shallot on the stove: this is how the preparation of our recipe begins.
- When the consistency becomes transparent, it's time to add the rice. Stir and toast it.
- Blend it with wine until it evaporates.
- Cook the rice, adding the vegetable broth.
- In a separate blender, combine the basil leaves, pine nuts, 30g grated Parmesan cheese, salt, and a couple of teaspoons of oil. Blend everything together: there you have your basil pesto. The risotto is done cooking? Great, now it's time to add the pesto.
- Mix well, be careful to incorporate the butter well and add the remaining Parmesan.
- Great, the risotto is ready. When serving, you can also add black pepper to taste.
