Marry This Spinach Basil Pesto Risotto is a vibrant, creamy, and deeply satisfying recipe. A classic, slowly stirred Arborio rice is infused with a fresh, homemade spinach-basil pesto and finished with sweet, jammy roasted cherry tomatoes. It’s a restaurant-quality main course that’s perfect for a comforting weeknight dinner or for impressing guests, ready in under an hour.
Jump to RecipeSpinach Basil Pesto Risotto Ingredients
For the Pesto:
- 2 cloves Garlic
- 2 cups Packed Basil Leaves
- 1 cup Spinach Leaves
- 1/4 cup Olive Oil
- 3 Tbsp. Fresh Lemon Juice
- Kosher Salt
For the Roasted Tomatoes:
- 2 cups Cherry Tomatoes
- 2 Tbsp. Olive Oil
- Kosher Salt
For the Risotto:
- 4 Tbsp. Olive Oil
- 1/2 Yellow Onion, diced small
- 1 1/2 cups Arborio Rice
- 1 cup Dry White Wine (like Pinot Grigio)
- 5 cups Vegetable or Chicken Stock, kept warm
- Fresh Basil, for garnish
How To Make Spinach Basil Pesto Risotto
- Roast the Tomatoes: Preheat your oven to 400°F. On a parchment-lined baking sheet, toss the cherry tomatoes with 2 tablespoons of olive oil and a sprinkle of kosher salt. Roast for about 15 minutes, until the tomatoes are blistered and just beginning to burst.
- Make the Pesto: While the tomatoes roast, combine the garlic, basil, spinach, 1/4 cup of olive oil, and lemon juice in a blender or food processor. Puree until smooth, then season with kosher salt. Set aside.
- Start the Risotto: In a large, wide saucepan or Dutch oven, heat 4 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until soft and translucent. Add the Arborio rice and stir to coat it with the oil. Cook, stirring constantly, for 2 minutes until the edges of the rice look translucent.
- Cook the Risotto: Pour the white wine into the pan and stir, scraping up any bits from the bottom. Let the wine cook off completely. Meanwhile, keep your stock in a small pot over a low heat nearby to ensure it stays warm.
- Add Stock and Stir: Begin adding the warm stock to the rice, one large ladleful at a time. Continue to cook and stir the risotto frequently. As the liquid is absorbed, add another ladle of stock. Continue this process of adding stock and stirring until the rice is tender and creamy but still has a slight al dente bite. This will take about 20-25 minutes.
- Finish and Serve: When you are about to add the last ladleful of stock, stir in the prepared spinach-basil pesto. Add the final ladle of stock and continue to cook for another 2 minutes. The risotto should be creamy and slightly loose. Season to taste with more kosher salt.
- Serve: Spoon the risotto into warm serving bowls. Top with the roasted cherry tomatoes, a final drizzle of olive oil, and a garnish of fresh basil leaves, if desired.
Recipe Tips
- How to get perfectly creamy risotto? The two most important secrets are to stir frequently and to add the warm stock gradually. Stirring the Arborio rice agitates the grains, causing them to release their natural starches, which is what creates the signature creamy sauce. Adding the stock all at once will simply boil the rice.
- Why use warm stock? Adding cold liquid to the hot pan will cool everything down, shocking the rice and slowing the cooking process. Keeping your stock at a gentle simmer in a separate pot is a classic technique that ensures the risotto cooks evenly and continuously.
- Can I make this ahead of time? Risotto is famously a dish that is best served immediately. However, you can prepare the pesto and roast the tomatoes up to a day in advance and store them in the refrigerator.
- What if I don’t have Arborio rice? For a true risotto, Arborio is key. Its high starch content is what creates the creamy texture. If you can’t find it, other high-starch, short-grain Italian rice varieties like Carnaroli or Vialone Nano are excellent substitutes. Standard long-grain white rice will not work.
What To Serve With Pesto Risotto
This is a rich and satisfying vegetarian main course that is a complete meal on its own. It is perfectly served with:
- A simple arugula salad with a lemon vinaigrette to cut through the richness.
- A slice of crusty, warm garlic bread.
- A glass of the same crisp white wine you used in the cooking.
- For a non-vegetarian meal, it’s a fantastic side dish for a simple seared scallop or a grilled chicken breast.
How To Store Pesto Risotto
- Best Eaten Fresh: This dish is at its absolute best when it is hot, creamy, and fresh from the pan. The texture changes significantly upon cooling and reheating.
- Refrigerate: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The risotto will become very thick and starchy.
- Reheat: To reheat, add the risotto to a pan with a generous splash of broth or water over low heat. Stir frequently until it is heated through and the liquid has helped to restore some of its creaminess.
Pesto Risotto Nutrition Facts
- Serving: 1/4 of recipe
- Calories: 680 kcal
- Carbohydrates: 85g
- Protein: 15g
- Fat: 28g
- Saturated Fat: 5g
- Sodium: 1250mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this recipe vegan?
Yes, as written (if you don’t add any cheese at the end), this recipe is completely vegan!
Why is my risotto gummy or mushy?
Mushy risotto is almost always the result of overcooking. Start tasting the rice after about 18 minutes of adding the stock. It should be tender, but still have a slight al dente chew in the very center of the grain.
Can I use a different kind of pesto?
Yes. While the spinach-basil version is fresh and delicious, you could certainly stir in a classic all-basil pesto or even a sun-dried tomato pesto at the end for a different flavor profile.
Try More Recipes:
Spinach Basil Pesto Risotto Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
40
minutesCalories
680
kcalA vibrant and creamy vegetarian risotto featuring a fresh homemade spinach-basil pesto and topped with sweet, jammy roasted cherry tomatoes.
Ingredients
Pesto: 2 cups basil, 1 cup spinach, 2 cloves garlic, 1/4 cup olive oil, 3 Tbsp. lemon juice.
Tomatoes: 2 cups cherry tomatoes, 2 Tbsp. olive oil.
Risotto: 1 1/2 cups Arborio rice, 1/2 yellow onion, 1 cup dry white wine, 5 cups warm vegetable stock.
Directions
- Preheat oven to 400°F. Roast the cherry tomatoes with olive oil and salt for 15 minutes until blistered.
- Make the pesto by blending the garlic, basil, spinach, olive oil, and lemon juice until smooth.
- In a large pan, sauté the onion in olive oil. Add the rice and toast for 2 minutes.
- Deglaze the pan with the white wine and cook until it’s absorbed.
- Gradually add the warm stock, one ladle at a time, stirring frequently until the liquid is absorbed before adding the next. Continue for 20-25 minutes until the rice is creamy and al dente.
- Stir in the spinach-basil pesto with the last ladle of stock and cook for 2 more minutes.
- Serve the risotto immediately in warm bowls, topped with the roasted cherry tomatoes and a drizzle of olive oil.
Notes
- Stir, Stir, Stir: The most important tip for a creamy risotto is to stir it frequently. This constant agitation is what releases the rice’s natural starches to create the classic creamy sauce without adding any cream.
- Warm Stock is Key: Always use warm stock and add it gradually, one ladle at a time. This is a non-negotiable step that ensures the rice cooks evenly and becomes perfectly creamy.
- Don’t Overcook the Rice: The final risotto should be tender but still have a slight al dente bite in the center of each grain. It should be creamy and loose enough to spread gently in the bowl, not be a solid, sticky mass.
- Prep Ahead for Ease: For a less stressful cooking experience, you can make the pesto and roast the tomatoes a day in advance. This turns
