Serves 6
Time: 45 minutes
Risotto and I have always been fairly sympatico. We have an understanding: I stir you, you get creamy. No big deal. But that was before reality cooking shows.
After one episode of Hell’s Kitchen you’ll be pretty convinced that risotto is the biggest, most backstabbingest heartbreaker there is. It will stop at nothing to betray you. Risotto makes Gordon Ramsey kick the trash can on the regular. It breaks. It burns. It refuses to cook. It jumps out of the pot and shivs you if it given half the chance. Sleep with one eye open.
To add to the anxiety, an episode of Next Food Network star featured Wolfgang Puck storming the kitchen to show a cheftestant how to make a proper risotto. She was, of course, in tears. The kind of tears reserved only for failed risotto. And most risottos are failures! Too stiff, too loose, too everything. It must be true because the canned soup guy says so!
But, wait, there’s a better way: make the risotto the way you prefer. If you’re not on reality TV, it probably won’t break or burn. If you add warm broth and stir it every few minutes it will probably get deliciously creamy. And if you prefer a stiffer risotto, that’s okay. If you want it to be a little more soupy and creamy, that’s okay, too. Just add more broth or maybe some cashew cream. I’m ok. You’re okay. Your risotto is okay.
About this recipe specifically, it’s one of my favorite ways to prepare risotto. Adding pesto in stages, building the flavor, with lots of white wine, creates a really sensual dish that makes you feel pretty fancy and accomplished.
The zuke is very simple, which is just how I like it. Still kind of crunchy but roasty and toasty with lots of garlicky flavor. You can toss it over the top or mix it in, whatever floats your zucchini boat. Then top with extra toasted pine nuts for extra fanciness and nutty texture.
There is at least one golden rule, the broth needs to be warm when you add it. I usually keep my broth warming in a pot on the stovetop like a good girl, but if I’ve got too much going on I’m not against keeping it in a microwave safe bowl and nuking it every now again. You gotta do what you gotta do! In any case, keep the broth warm for best results. At least it will help to ward off the Gordans and Wolfgangs of the world.
For the risotto:
1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 1/2 cups arborio rice
1 cup dry white wine
4 cups or so vegetable broth
3/4 cup pesto (I recommend Bestest Pesto, it makes plenty)
1/2 teaspoon salt (more or less depending on how salty your broth and pesto are, so taste for salt often)
Fresh black pepper
For the zucchini:
1 lb zucchini, cut on on a bias into chunky half moons
1 tablespoon olive oil
1/2 teaspoon salt
Fresh black pepper
3 cloves garlic, minced
Optional:
Extra toasted pinenuts
Extra pesto for drizzling
Warm the vegetable broth in a saucepan. Keep it warm on the lowest setting possible as you prepare the risotto.
Preheat the oven to 425 F for the zucchini, and have ready a large rimmed baking sheet lined with parchment paper.
Now let’s make the risotto! Preheat a heavy-bottomed 4 quart pot over medium heat. Sauté the onion in oil and a pinch of salt until translucent, 4 to 5 minutes.
Add the rice and use a wooden spoon to stir and coat with oil. Add the white wine and stir occasionally, until wine is mostly absorbed, 4 minutes or so. Add a few dashes fresh black pepper, and half of the salt. Turn the heat down just a bit to medium-low.
Add the broth by the cupful, stirring the risotto after each addition until the broth is mostly absorbed (6 to 8 minutes). After 2 cupfuls, add about half of the pesto and stir well, then continue to cook, adding broth by the cupful, stirring, and letting the liquid absorb.
At some point in there, your oven will be preheated. Toss the zucchini with oil, salt, pepper and garlic. Roast for about 6 minutes on each side, or until softened and lightly browned. Remove from oven and set aside.
With your last addition of broth, add the remainder of the pesto. Taste for salt and add the other 1/4 teaspoon if needed. Risotto is ready when the rice is chewy but still firm, and the sauce is very creamy. For a firmer risotto, just cook a few minutes extra to absorb more of the liquid.
To serve: scoop risotto into each bowl, and top with zucchini. Drizzle with extra pesto and garnish with a few toasted pine nuts.
Looks and sounds amazing. I can’t wait to try it. Thank you for sharing!
It says saute onion, but there is no onion on the ingredients list. Otherwise, sounds yummy! Can’t wait to try it!
Thx for catching that! Updated.
Oh god your intro summed up my reasons for not trying to make risotto!!! Maybe this weekend I’ll give it a try… with less anxiety!
This looks seriously yummy.
Isa, do you have an opinion on brown arborio rice for risotto? I haven’t tried it but I am intrigued. I’m a huge brown rice fan in general, but will it work for risotto?
i was just about to ask the brown rice question myself.. could a short grain brown rice be substituted? I’m sure it would take much longer, but would it get creamy?
Ooh, I’m also curious about how brown rice would fare in a risotto attempt.
seriously! every time i make risotto at home i think about how if tom colicchio saw my risotto he’d probably throw it in my face. cooking risotto on tv is the same as signing your own death warrant, apparently. good thing i’m not an expert so i can enjoy my failed risotto!
Looks amazing – thanks
Can’t believe you now have a microwave!
I am not the bravest in the kitchen but maybe I was missing the key about heating the broth. Risotto is not usually my friend. I am going to brave it for one more try! Thank you for the recipe and the cooking tips!
I am definitely going to try this. I have made 2 risottos since going vegan…a butternut squash and toasted sage risotto and a wild mushroom and thyme risotto. Keeping the liquid warm is definitely the key to getting the risotto creamy and at a perfect al dente texture. Thank you for this wonderful and easy recipe! I promise not to kick any trashcans in the making of this recipe! 🙂
I just made this! I added chickpeas, basil tofu, and marinated cherry tomatoes. I’m eating it as I type this and I no longer fear making risotto! It’s really rich and creamy…perfect! If anyone has brown rice instruction, I’m intrigued…Thanks for another great recipe, Isa!
Thank you thank you thank you – my first dish as a teen cook with my amazing cook of a mom, god rest her soul, was risotto. It was delicious and simple. Then I watch master chef and such drivel and am scared stiff, thinking mine must surely be chalky/stiff/gloopy etc. Nope, I make a damn fine risotto and those tv judge/chef types like to make out that theirs is the only good one. Thanks for making me confided again! Looking forward to trying this x
Yes, that’s the spirit!
i was mortified when i saw wolfgang puck walk that poor lady back in the kitchen to teach her how to make risotto. sheesh it’s risotto CALM DOWN i wanted to say to him. Anyway love risotto, incidentally i’ve never had a pesto risotto. looks good
I just use steel-cut oats instead of rice; much easier to get the texture “right”. Although I have little patience for purists so I might go make some with the wrong texture just to piss people off. BwaHA!
After many semi-failed risottos I made one a few days ago and it was great. Difference (for me) was to actually stir it all the time to help break down the starch. In the past I would pass by the pan and stir it every few minutes. Thanks for a great looking recipe Isa – going to try it next week. Husband won’t eat risotto more than once every couple of weeks!
Yum! I love pesto, and I think it would make a great addition to a risotto. This looks creamy and delicious– and incredibly STRESS FREE, just the way it should be. 🙂
Delish – I can’t wait to make this! I have never attempted a brown rice risotto, but barely works like a champ and adds flavor!
YUM!! I have one last jar of homemade pesto left . . . and YES, brown rice works great. I don’t fuss with adding as the rice cooks. I wait about 30 minutes (with brown rice) and add a bit more broth for a creamier texture. The pesto will also add creaminess . . .
Amazing recipe! I made this for dinner tonight and the whole family loved it. I’m never entirely confident when putting new food in front of our four year old but tonight all I heard was “chomp chomp chomp”. This will definitely be a regular dinner for us. Thanks!
I’m not a risotto lover, but this one, I tried and… I love it!
Thanks
Isa, this was wonderful, thanks so much.
Right on, Isa! It’s your risodeo!!!
Wow! Delicious!! I made it with brown rice, and it was truly yummy!
OMG this was simply amazing…
I braved my first risotto a couple of months ago after too many reality shows telling me that risotto must be the most impossible dish to make on the planet. I was more nervous than I have been about cooking anything. I made a friend (who doesn’t own a tv and couldn’t understand why I assumed risotto was terrifying) talk me through it. It was ridiculously easy. Glad I finally got brave and stopped imagining tv chefs knocking down my door and telling me it was crap and I should never cook again.
Must try this addition of pesto. Great idea.
Hey Isa, would the edamame pesto from AFR work well in this? I was trying to figure out if it would be the perfect amazing creaminess here, or too thick for the rice to handle…
It’ll be good! Although I would just add it all at the end in stead of in stages.
Looks good… I have a huge bag of rice in my cupboard and zucchini in the frigde. I think this on the menu for tomorrow night. Yummy.
I was so excited when I saw this, couldn’t wait to make. It came out so delcious, even the carinore boyfriend loved it. This was so awesome. <3
God. you’re so funny! you’ve stole my life! a funny, charming, successful, famous author/chef!
This was really really good. Thank you.
Made this last night, omgosh so good. Perfect, turned out amazing. I just enjoyed it cold for lunch today – just as delicious! Will definately make again, soon!
PS the garlic zucchini! WOW, so garlicy and creamy!
Cannot wait to try this. It looks delicious!
OMG I just made this for lunch! My boyfriend and I cried while we were eating it, it was so delicious! Gracias amiga!
I can’t thank you enough for this recipe! It is sooooooooo good and was a hit at our Easter dinner! <3
How does one reheat risotto?
I have never made risotto before. I feel really embarrassed saying that but it is the truth! I will try this ASAP. 😀
Camren, my favourite thing to dowith leftover risotto (sometimes i make extra on purpose!) is to roll it up in my hands into little patties and fry them up. Sometimes i coat them in bread crumbs, a kinda homemade leftovers arancino. have with salad or just as a snack
I made this the other night for a dinner party. Rich and super delicious!
One of the reasons why I love Isa Chandra’s recipes is because she incorporates pesto and basil into as many things as possible, much like myself! XD
Mind and palate blown! This is so good I’m at a loss for words. Thanks for sharing.
I made this a few weeks ago for my mom who usually asks “Is this one of your vegetarian dishes?”. Last week she asked me to make it again! She also enjoyed the cauliflower/soba noodles bowl (although she didn’t care for the lentils). I’m breaking through!
Speaking of pesto, I just made the Vegan Brunch’s Pesto Scrambled Tofu with Tomatoes. It was soooooo good!
Wow!! Love pesto!!
http://healthyveganlife.blogspot.com/