Risotto with pesto and potatoes

Name: Risotto with pesto and potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Carnaroli rice 1 ½ cup; Potatoes small 3; Extra virgin olive oil 2 spoonfuls; Garlic 2 cloves; Vegetable broth 4 ¼ cups; Basil 0.9 oz; Parmigiano Reggiano PDO cheese to grate 1.75 oz; Pine nuts 2 tsp; Extra virgin olive oil 3 tbsp; Garlic 2 cloves; Fine salt to taste

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Gluten Free
Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Elena Laudicina

Risotto with pesto and potatoes is a beloved classic from Liguria that really captures what makes this part of Italy so special. It is got a really, really good blend of risotto with pesto and soft potato cubes, giving you a dish that's both comforting and, you know, kinda elegant. And here's the thing: it’s surprisingly easy to whip up. The homemade pesto, made from a bunch of basil, quality olive oil, and just the right amount of pine nuts, gives this dish its fresh and creamy character. Seriously good.

As the rice absorbs all that basil and garlic, you end up with a super aromatic dish that doesn't feel heavy at all. In Liguria, it's just perfect for summer when you're looking for something light but still fulfilling. Imagine this bowl of pesto risotto, where tender potatoes melt into the rice, with pesto swirling around every bite. Pretty simple, right?

Throughout Liguria, variations of potato risotto pop up everywhere—some toss in green beans, others add extra cheese—but all keep that special creamy texture. What makes this easy risotto recipe special is the simplicity of its ingredients, really coming together to create something unique. Locals often pair it with a chilled Ligurian white wine, like Vermentino—which pairs perfectly with the bright, herby notes of the pesto. Also, this homemade pesto risotto is a hit at summer gatherings because it tastes amazing even after sitting a bit. No one ever skips seconds, for sure.

Even though it has that slightly fancy vibe, it's still super comforting. The moist, almost buttery rice mixed with basil and potatoes just hits the spot every time. Whether you call it basil pesto risotto or simply an Italian rice dish, it brings a genuine taste of Liguria to your table in a really, really good way. With its easy prep and can't-go-wrong flavor, this dish is a must-try for anyone looking to enjoy the essence of Italian summer cuisine.

INGREDIENTS

Carnaroli rice 1 ½ cup (300 g)

Potatoes 3 - small

Extra virgin olive oil 2 spoonfuls

Garlic 2 cloves

Vegetable broth 4 ¼ cups (1 l)

for the pesto: Basil 0.9 oz (25 g); Parmigiano Reggiano PDO cheese 1.75 oz (50 g) - to grate; Pine nuts 2 tsp (10 g); Extra virgin olive oil 3 tbsp (50 g); Garlic 2 cloves; Fine salt to taste

Preparation

How to prepare Risotto with pesto and potatoes

To prepare the potato and pesto risotto, make the pesto: clean the basil leaves with some kitchen paper 1, place two peeled garlic cloves without the germ inside the mortar 2, add a pinch of salt 3

and, using the pestle, crush well until the garlic is reduced to a paste 4. Then add the basil, add another pinch of salt 5, and crush the basil well against the sides of the mortar to break it down thoroughly 6.

Add the pine nuts 7, crush them, and then add the grated Parmesan 8. Finally, pour in the oil 9

and the pesto is ready 10. Peel the potatoes 11 and cut them into cubes 12.

In a pan, add a whole peeled garlic clove, the oil 13, and brown the clove. Remove the garlic and add the potatoes 14, let them brown for a few seconds, and then add the rice 15,

toast it quickly, and gradually add some vegetable broth 16, bring the risotto to cooking 17 by sprinkling with some pepper 18, it will take about 12 minutes to reach al dente.

Once cooked, season the rice with the pesto 19 and stir 20. Plate the potato and pesto risotto 21 and enjoy it hot!

Storage

Consume the potato and pesto risotto immediately and hot. If there's any left, you can store it in the fridge where it will keep for a couple of days.

For the translation of some texts, artificial intelligence tools may have been used.