Red Pesto Risotto

Name: Red Pesto Risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Carnaroli rice 1 cup; Peas ½ cup; Robiola cheese 3 oz; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Sun-dried tomatoes in oil 5 oz; Almonds 1.1 oz; Parmigiano Reggiano PDO cheese to grate 1.1 oz; Extra virgin olive oil 4 tbsp; Basil 2 ½ tsp

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Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 20 min
Serving: 4

PRESENTATION

Rich flavors of risotto with red pesto really shine in this Northern Italian classic. It’s all about how simple ingredients—when mixed just right—can taste amazing. Originating from Lombardy, where creamy rice dishes are pretty much central to dining, this dish adds a creative twist to the traditional risotto alla milanese. Instead of saffron, you've got a bold, zesty flair. And listen, it swaps out the usual butter for a homemade red pesto made from sun-dried tomatoes and almonds. And stirring this in at the end? Seriously good. Gives an extra layer of creamy and tender texture, plus a burst of flavor that wakes up the entire dish.

Fresh green peas and robiola cheese add a pop of color and a delicate taste, making each spoonful melt together. The combo of the rich tomato pesto and mild, moist risotto makes this a winner for anyone who loves Italian rice dishes with a twist. This red pesto rice dish feels light and fresh, highlighting a Ligurian-inspired pesto in a red version. Offers those tangy, sweet notes from the tomatoes with a satisfying crunch from the almonds.

It’s a mix of tradition and new ideas—perfect for anyone who enjoys rice dishes that are a little different, yet still super creamy. In Lombardy, risotto is a staple for family meals. And this version makes it easy to bring something special to the table without much fuss. The flavors are different, for sure, because there’s no butter masking anything—just good olive oil and punchy red pesto. Plus, this creamy risotto doesn’t need many ingredients to feel special. Truthfully, it is a meal you can whip up even on a busy weeknight. Serve it hot, and let the golden color and bright green peas entice everyone for seconds. Red pesto risotto might not be the classic, but it’s proof that even old favorites from Northern Italy can get a makeover and still taste really really good.

INGREDIENTS

Carnaroli rice 1 cup (320 g)

Peas ½ cup (80 g)

Robiola cheese 3 oz (80 g)

Basil to taste

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

For the red pesto: Sun-dried tomatoes in oil 5 oz (140 g); Almonds 1.1 oz (30 g); Parmigiano Reggiano PDO cheese 1.1 oz (30 g) - to grate; Extra virgin olive oil 4 tbsp (60 g); Basil 2 ½ tsp (10 g)

Preparation

How to prepare Red Pesto Risotto

To prepare the risotto with red pesto, start by making the pesto: place the sun-dried tomatoes in a mixer 1 along with the almonds 2 and basil 3.

Add the oil 4 and blend for a few seconds, then also add the grated Parmigiano Reggiano DOP 5 and blend again to achieve a creamy consistency. Transfer the red pesto to a bowl 6, cover with plastic wrap, and set aside.

Bring a pot of water to a boil and start making the risotto: add the rice to a saucepan with a drizzle of hot oil 7 and toast it over high heat for a few minutes, then add the salt 8 and stir. Cook the rice by adding a ladle of boiling water at a time 9; it will take about 15 minutes.

Halfway through cooking, add the peas 10 and continue adding boiling water as needed. Once cooked, turn off the heat and stir in the red pesto 11, thinning it if necessary with a little boiling water 12.

Mix well to combine 13 and plate, garnishing with dollops of robiola cheese 14, pepper to taste, and some fresh basil leaves: your risotto with red pesto is ready to be served 15!