Imagine a creamy, luxurious risotto that satisfies your gourmet cravings without the heavy calories - sounds too good to be true? Our Lower Fat Pesto Walnut Risotto is here to prove that healthy eating can be incredibly delicious! This Italian-inspired dish transforms the classic risotto into a lighter, more nutritious meal that doesn't compromise on flavor or texture. With toasted walnuts, aromatic pesto, and perfectly cooked Arborio rice, this recipe is about to become your new favorite comfort food that keeps both your taste buds and waistline happy.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/2 cup walnuts, chopped
- 1/2 cup pesto
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Prepare all ingredients by finely chopping the onion and mincing the garlic. Toast the chopped walnuts in a dry skillet over medium heat until fragrant, about 3-4 minutes, then set aside.
- In a medium saucepan, warm the vegetable broth over low heat. Keep it simmering but not boiling, as you'll need hot broth throughout the cooking process.
- In a large, heavy-bottomed pan, heat a small amount of olive oil over medium heat. Add the chopped onion and sauté until translucent and soft, approximately 4-5 minutes.
- Add minced garlic to the onions and cook for an additional 30 seconds, being careful not to brown the garlic.
- Add the Arborio rice to the pan and stir continuously for 2 minutes, ensuring each grain is coated with oil and becomes slightly translucent around the edges.
- Begin adding the hot vegetable broth one ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding the next, which will help release the rice's natural starches and create a creamy texture.
- Continue adding broth and stirring for approximately 18-20 minutes, or until the rice is tender but still has a slight bite (al dente).
- Remove the pan from heat and stir in the lower-fat pesto, mixing thoroughly to distribute evenly.
- Fold in the toasted walnuts, reserving a few for garnish. Season with salt and pepper to taste.
- Let the risotto rest for 2-3 minutes to allow the flavors to meld and the texture to become creamy.
- Serve immediately in warm bowls, garnishing with the remaining toasted walnuts and a small drizzle of additional pesto if desired.
Tips
- Use hot broth: Always keep your broth warm to ensure consistent cooking and help release the rice's creamy starches.
- Stir constantly: This prevents sticking and helps create that signature risotto creaminess.
- Choose the right rice: Arborio is crucial - its high starch content is key to achieving the perfect risotto texture.
- Don't rush the process: Patience is essential when adding broth gradually.
- Toast your nuts: This extra step enhances the walnuts' flavor and adds a delightful crunch.
- Rest before serving: Those 2-3 minutes of resting help the flavors meld and improve the overall texture.
- Serve immediately: Risotto is best enjoyed right after cooking when it's at its creamiest.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 10g
Fat: 20g
Saturated Fat: 4g
Cholesterol: 10mg
