Monday, August 24, 2015

Basil Pesto And Zucchini Risotto

          We love Italian food at home, so I make pasta dishes once a week or so, other than pasta, risotto is also a favorite. I have made Mushroom and Baby Corn Risotto a couple of times, I wanted to try out a different one this time, so I made this Basil Pesto And Zucchini Risotto. It's an easy one pot dish, of course you have to have store bought or homemade basil pesto in hand. Serve this creamy and delicious risotto along with a some lentil soup and salad for a complete and delicious meal..

Need To Have

  • Arborio Rice - 1 cup
  • Zucchini - 1 medium, diced
  • Onion - 1 medium, chopped
  • Frozen Green Peas - 1/2 cup
  • Basil Pesto - 3 to 4 tablespoons
  • Parmesan Cheese - 2 tablespoons
  • Salt And Pepper to taste


          Heat some olive oil, add the chopped onion and saute till it turns pink, then add the zucchini pieces and saute for another minute.

          Wash and add the arborio rice and mix it for one more minute. Add 2 cups of water and a little salt, bring it to a boil, then reduce the heat, cover and cook.

          Keep checking, when the water is gone, add 1 cup and  cook, do this 3 times ( total 3 cups water ). When the rice is almost cooked, add the green peas and cook till the peas are done. Mix in 2 teaspoons of butter, switch off and add the cheese and pesto and black pepper to taste, remove and serve it warm, drizzled with some more pesto.

Cook the rice to the desired softness, we like it slightly mushy and creamy.
Take care with the salt, since both the pesto and cheese has some salt in them.
You can add some garlic along with the onions, or you can add some garlic butter instead of regular butter.
Also, you can serve it with lemon wedges.
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