Spinach herbs & Basil Pesto Risotto
This risotto combines creamy arborio rice with fresh spinach, basil pesto, garlic, and parmesan to create a vibrant green dish full of Mediterranean fragrance.It’s comforting yet light — the pesto brings freshness, while the spinach boosts nutrients.
⏱ Time
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
🥘 Ingredients
For the risotto:
1 cup arborio rice
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
4 cups warm vegetable broth (kept hot)
1 cup fresh spinach, finely chopped
¼ cup parmesan cheese (or pecorino)
Salt & pepper to taste
Lemon zest (optional but amazing)
For the basil pesto (or use store-bought):
1 cup fresh basil leaves
1 small handful fresh parsley (optional)
1 small garlic clove
2 tbsp pine nuts (or walnuts)
3 tbsp olive oil
2 tbsp parmesan cheese
Pinch of salt
🍽 Instructions
1. Make the pesto
Blend basil + parsley + garlic + pine nuts + olive oil + parmesan + salt until smooth.
Set aside.
2. Start the risotto
Heat olive oil (and butter if using) in a deep pan.
Add onion → sauté 3 minutes.
Add garlic → cook 30 seconds.
3. Toast the rice
Add arborio rice.
Stir for 1–2 minutes until lightly translucent.
4. Start adding broth
Add ½ cup warm broth. Stir until mostly absorbed.
Keep adding broth ½ cup at a time, stirring often.
Cook for 18–20 minutes, until rice is creamy and al dente.
5. Add spinach
Stir in chopped spinach during the last 3 minutes of cooking so it wilts into the rice.
6. Finish with pesto + cheese
Turn off heat.
Stir in:
2–3 tbsp pesto
Parmesan
Pinch of black pepper
Lemon zest (optional for freshness)
Taste and adjust with salt.
7. Serve
Top with an extra spoon of pesto, cracked pepper, and a drizzle of olive oil.
🌱 Tips & Variations
Add peas or asparagus for extra veggies.
Use nutritional yeast instead of parmesan for a vegan risotto.
Add grilled shrimp or chicken for protein (Mediterranean-style).
🧮 Nutritional Information
Calories: 350–380
Carbs: 50 g
Protein: 9 g
Fat: 14 g
Fiber: 2 g
Sodium: Depends on broth
Vitamin A & K: High from spinach + basil