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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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