Pesto-ish Risotto
Risotto has a reputation for being intimidating and time-intensive, but that doesn’t have to be the case. Using a sip-worthy broth means you can skip sauteing aromatics, and while the rice is getting creamy you can do all of the prep for a pesto-esque sauce. The only knife work required to make this weeknight stunner is slicing garlic to sizzle with pine nuts, black pepper, and a touch of citrus-y turmeric. —Christian Reynoso
This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.
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What you’ll need
Large Saucepan with Lid
$39 At Amazon
Small Saucepan
$160 At Amazon
Ladle
$38 At Amazon
Heatproof Measuring Cup
$26 At Amazon
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Melt 2 Tbsp. butter in a large saucepan over medium heat. Add rice and increase heat to medium-high. Cook, stirring, until grains are partially translucent, about 2 minutes. Add 2 cups broth and bring to a rapid simmer, stirring often. Add another 2 cups broth and bring to a simmer again, stirring often. Reduce heat to medium and add another 2 cups broth. Cook, stirring often, until broth has slowly come back to a simmer. Continue to cook, stirring occasionally, until broth is almost completely absorbed but rice is covered with a thick layer of milky broth, about 20 minutes. If rice is still too firm, add another ½ cup broth and continue to cook until tender, about 3 minutes more.
Step 2
Meanwhile, cook garlic, oil, and pine nuts in a small saucepan over medium-low heat, stirring occasionally, until garlic starts to turn golden around edges. Reduce heat to low and continue to cook, stirring often, until pine nuts and garlic are golden, about 5 minutes. Remove from heat; stir in turmeric and season with pepper (as much as you like!).
Step 3
As soon as the rice is tender, remove pan from heat and stir in remaining 2 Tbsp. butter; season with salt. Stir basil into risotto.
Step 4
Ladle risotto into shallow bowls and top with garlic–pine nut oil and Parmesan. Squeeze juice from lemon halves over, then grind some more pepper on top.
