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Pesto Basil Rice


4 Servings
4slices of prosciutto ham, cut in 4 pieces
2 tbspPastene Pure Olive Oil
3dry shallots, chopped
1 tbspPastene Minced Garlic
3 cupschicken stock
1 cupPastene Italian Arborio Rice
1/4 cup dry white wine
1/4 cupPastene Pesto Basil Sauce
Pastene Grated Parmesan Cheese
fresh basil leaves


  • Preheat oven to 350°F (180°C).
  • Arrange prosciutto on a baking sheet and bake in oven about 7 minutes. Set aside.
  • Heat olive oil in a large saucepan over medium heat, and cook shallots and garlic until soft. Meanwhile, in a second saucepan, heat the broth to 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, 1⁄2 cup (125 mL) at a time, stirring until it is almost completely absorbed before adding the next ladleful. Add pesto sauce.
  • After about 13 minutes, start tasting the rice. It is properly cooked when the rice grains are no longer crunchy when bitten. Add a bit more hot liquid if necessary, remove rice from heat and serve as soon as it is tender.
  • Serve garnished with Parmesan, prosciutto crisps, and fresh basil.

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