Main Courses-germany, Recipes

Risotto with pesto, pine nuts and pine nut oil




906 calories

Cooking time:

25 mins

How to cook Risotto with pesto, pine nuts and pine nut oil


  • Pine nut oil 9 tablespoons
  • Pearl onions ½ pieces
  • Arborio rice 300 g
  • Dry white wine 100 ml
  • Vegetable broth 1.2 l
  • Green Basil 80g
  • Pine nuts 40 g
  • Roasted Pine Nuts 30 g
  • Thyme 4 stalk
  • Parsley 4 stalks
  • Grated Parmesan cheese 80 g
  • Salt to taste

Cooking Instructions:

  1. To make pesto sauce, mix basil leaves with unroasted pine nuts, add in 5 tablespoons of pine nut oil, add a little salt, grind everything in a blender until smooth and add 40 grams of grated cheese.
  2. Lightly fry onion on the oil for 1 minute. Add rice and warm up in a pan for 2-3 minutes.
  3. Pour in white wine and evaporate until the smell of alcohol disappears.
  4. Constantly stirring, pour in the vegetable broth and bring the risotto to readiness (the degree of readiness – the middle of rice should be a little hard).
  5. 1-2 minutes before being ready combine risotto with pesto sauce, mix and salt to taste.
  6. Put the finished risotto on a dish, sprinkle with roasted nuts, grated cheese, garnish with thyme and parsley.