Pesto Basil Risotto


Serves 5-6
2 TbspPastene Extra Virgin Olive Oil
3small shallots, finely chopped
1 TbspPastene Minced Garlic
2 cupsPastene Italian Arborio Rice
¼ cup dry white wine
4-5 cupschicken stock
14.76 oz jar Pastene Pesto Basil Sauce
Pastene Grated Parmesan Cheese
fresh basil leaves for garnish


Prep time: 5 minutes | Cook time: 30-35

  • Heat oil in a large saucepan over medium heat, and cook shallots and garlic until soft.
  • Meanwhile, in a second saucepan, heat the stock until it is simmering.
  • When shallots and garlic are soft, stir in the rice to coat thoroughly with oil. Stir in the wine until it is absorbed.
  • Start ladling in the heated stock, ½ cup at a time, stirring until it is almost completely absorbed before adding the next ladleful. 
  • After about 15 minutes, start tasting the rice. It is properly cooked when the rice grains are tender and creamy. Add a more hot liquid if necessary, remove rice from heat and stir in pesto sauce.
  • Serve garnished with parmesan and fresh basil.

Product Used

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