Pesto Infused Broccoli Risotto
I love making risotto is many ways. This broccoli version is out of this world delicious! The pesto adds amazing flavor and depth to the dish. Broccoli and pesto are a marriage made in heaven.
Pesto Infused Broccoli Risotto
Broccoli Risotto is taken to another level when pesto is added.
Ingredients
- 1 Crown Broccoli, cut into florets
- 1/4 Onion, diced finely
- 1 1/2 cups Arborio Rice
- 6 cups Chicken Broth
- 1/3 cup White Wine
- 2 tbsp Pesto
- 1/3 cup Grated Parmigiano Reggiano
- 2 tbsp Unsalted Butter
Pesto
- 1 cup Basil
- 1 Garlic Clove
- 1/4 tsp Salt
- 3 Walnut Halves
- 4-5 tbsp Extra Virgin Olive Oil
Instructions
- Fill a large pot with water and bring it to a boil. Salt it generously, add the broccoli and boil into fork tender. Save a ladle of cooking water. Drain and add broccoli to a bowl. Add some cooking water and using an immersion blender, blend until smooth. Adding more water as needed. Set Aside.
- Using a mortar and pestle or food processor, add garlic clove and salt. Mash or pulse together. Add walnuts and mash or pulse together. Add basil and mash or pulse together until a paste forms. Add extra virgin olive oil until desired consistency has been reached.
- In a small pot bring 6 cups of chicken broth to a low simmer.
- Into a saute pan on medium heat, add olive oil, 1 tbsp of butter and onion. Saute until translucent. Add arborio rice and toast in the pan for few mins. Deglaze the pan with white wine. Once alcohol has evaporated, add a ladle at a time of warm chicken broth and stirring constantly. Continue adding chicken broth until the rice has reached your desired tenderness.
- Add in the broccoli puree and stir to combine, allowing the puree to warm through in the risotto. Turn the flame off.
- Add in 1 tbsp of butter, parmigiana reggiano and pesto. Stir to combine all the flavors and melt the butter.
- Serve with grated parmigiana reggiano on top and enjoy!
