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Garlic and Pignoli Risotto


2 cups Pastene Arborio Rice
4 Tbsp salted butter
¼ cup Pastene Pignoli
6½ cups low-sodium vegetable broth
1 Tbsp Pastene Extra Virgin Olive Oil
4 garlic cloves, thinly sliced
½ tsp ground turmeric
4½ cups basil leaves, loosely packed, torn into 1" pieces
salt and freshly ground cracked pepper to taste
red pepper flakes, to taste
Pastene Grated Parmesan Cheese, for topping


  • In a large saucepan over medium heat, melt 2 tablespoons of butter. Add rice and increase heat to medium-high. Stir, until the rice is slightly translucent, about 2 minutes. 
  • Add 2 cups broth and bring to a rapid simmer, stirring often, until the broth is absorbed. Add another 2 cups broth, stirring often until absorbed. Reduce heat to medium and add another 2 cups broth. Continue to cook, stirring occasionally, until broth is almost completely absorbed but rice is covered with a thick layer of creamy broth, about 20 minutes. Taste the rice to ensure it is tender. If the rice is still too firm, add another ½ cup broth and continue to cook until tender, about 3 to 5 minutes more.
  • Meanwhile, in a small saucepan over medium-low heat add oil and cook sliced garlic and pine nuts, stirring occasionally until garlic starts to turn golden around the edges. Once the garlic is lightly golden, reduce heat to low and continue to cook until pine nuts and garlic are golden but not burnt, about 5 minutes. Remove from heat; stir in turmeric and season with pepper. For a little extra heat, add red pepper flakes to taste.
  • As soon as the rice is tender, remove the pan from heat and stir in the remaining butter, and season with salt. About two minutes before serving, stir basil into risotto.
  • Spoon risotto into shallow bowls and top with prepared garlic and pine nut oil and parmesan cheese.  Serve immediately. 

Product Used

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