Quick Pesto Risotto

1. Sweat Aromatics

In a medium saucepan, melt half of the unsalted butter over medium heat. Add the finely chopped onion with a pinch of salt and sweat, stirring occasionally, until the onions are soft but not browned. This usually takes about 3 to 5 minutes.

2. Toast Rice

Stir in the Arborio rice, cooking until each grain is slightly translucent and coated in the butter, about 2 minutes. Toasting the rice develops its nutty flavor and is a crucial step in creating a shell around the rice that ensures a creamy risotto with an al dente center.

3. Deglaze

Pour in the dry white wine, stirring until the liquid has completely reduced. Deglazing with wine adds a layer of acidity and complexity, elevating the overall flavor profile.

4. Cook the Rice

Add 2/3 of the vegetable stock and simmer, stirring occasionally to prevent sticking. Once the first addition of stock has been mostly absorbed, add the remaining stock in portions, stirring constantly until each addition has been absorbed. The constant stirring will help to build the creamy texture of the risotto. The full cooking process with the liquid should take about 18-20 minutes. Taste the rice periodically; it should be al dente with a creamy consistency. You're ideally looking for a creamy, slightly loose texture that would spill out slightly if spooned onto a plate. The rice should be just cooked with a slight bite in the center but with no crunch.

5. Finishing Ingredients

When the risotto rice is al dente but tender, remove it from the heat and stir in the store-bought pesto along with the remaining butter, mixing until fully incorporated. The consistency should be creamy and loose enough that it would just spill out if spooned onto a plate. Taste for seasoning, adjusting with freshly ground black pepper as needed. Due to the salty nature of the Parmesan and pesto, additional salt may not be necessary.