Pistachio Pesto Risotto

A luxuriously creamy risotto folded with vibrant pistachio pesto and finished with toasted pistachios and Grana Padano — the nutty, green-hearted risotto of pistachio lovers.

Amount	Ingredient
12¼ oz (350 g)	Carnaroli rice
7 oz (200 g)	pistachio pesto (jarred or homemade)
½	onion (or 1 shallot)
2 cups (500 ml)	hot vegetable broth
½ cup	dry white wine
2 tbsp	extra-virgin olive oil
1¾ oz (50 g)	Grana Padano, grated
2 tbsp	pistachios, chopped (for garnish)
	fine salt, black pepper

This is the risotto for anyone who believes pistachio belongs in everything. Carnaroli rice is toasted, deglazed with white wine, and cooked slowly with vegetable broth until creamy, then a generous scoop of pistachio pesto is stirred through, turning the risotto a beautiful pale green with an intense, nutty flavor. Toasted chopped pistachios and Grana Padano finish each plate. Easy to make, intensely flavorful, and utterly addictive.

Ingredient notes: Jarred pistachio pesto (pesto di pistacchi) is available at Italian grocers; for homemade, blend 200 g shelled pistachios with olive oil, garlic, and a pinch of salt. The broth is made by simmering half an onion, a celery stalk, a carrot, oil, and salt for 30 minutes — or use good store-bought stock.

• Large saucepan or wok (for the risotto)
• Small pot (for the broth)
• Chef's knife and cutting board
• Wooden spoon
• Ladle

1. Make the broth (30 min). Bring water to a boil with half an onion, a celery stalk, a carrot, a drizzle of oil, and salt. Simmer about 30 minutes, then keep hot.
2. Soften the onion (5 min). Mince the remaining half onion (or shallot) and sauté in olive oil in a wok or large saucepan until golden.
3. Toast and deglaze (3 min). Add the raw rice and toast a few minutes. Pour in the white wine and let it evaporate.
4. Cook the risotto (18 min). Add the broth gradually, one ladle at a time, stirring, never drowning the rice. Cook until creamy and al dente.
5. Add the pesto (2 min). At the end of cooking, stir in the pistachio pesto and cook a moment longer to meld.
6. Toast the pistachios (2 min). Meanwhile, toast the chopped pistachios in a dry pan until fragrant.
7. Plate (2 min). Serve the risotto, topping each plate with toasted pistachios and a shower of Grana Padano.

• Never drown the rice. Broth goes in one ladle at a time as it absorbs — that's the creaminess.
• Pesto at the end. Added too early, the pesto's color dulls and its flavor fades.
• Toast the garnish pistachios. A dry pan brings out their sweetness and crunch.
• Homemade pesto? Blend pistachios, olive oil, garlic, and salt — brighter than any jar.
• Taste before salting. The pesto and Grana bring salt.
• Shallot for sweetness. Shallot makes it finer; onion works just as well.
• Warm the bowls. Green risotto cools fast — hot plates keep it flowing.

Mistake	Why It Hurts	The Fix
Adding pesto too early	Dull color, faded flavor	Stir in at the very end
Flooding the rice with broth	Soupy, uneven risotto	One ladle at a time
Skipping the wine	Flat, less bright	White wine after toasting
Burnt pistachios	Bitter garnish	Dry pan, medium heat, watch closely
Over-salting	Pesto is salty already	Taste before adding salt
Overcooking	Mushy grains	Al dente, then mantecare

• Bronte Pistachio Version: Use Bronte DOP pistachios for the deepest green.
• Creamy Twist: A spoonful of mascarpone with the pesto.
• Shrimp Pistachio: Seared shrimp on top for a seafood version.
• Basil Pistachio: Fold in fresh basil leaves with the pesto.
• Vegan Version: Skip the Grana or use vegan cheese.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 2 days.
Freezer	Not recommended — the creamy emulsion breaks.
Reheating	Warm gently in a skillet with a splash of broth, stirring until creamy.

Green and nutty, this pairs with:

• Vermentino — Crisp and fresh.
• Gavi di Gavi — Elegant and mineral.
• Riesling (off-dry) — A hint of sweetness flatters the nuts.
• Prosecco — Bubbles for an aperitivo feel.

Per Serving (about 1¼ cups)
Calories	570
Protein	16 g
Fat	20 g
Carbohydrates	80 g
Fiber	4 g

Nutrition values are approximate and will vary with brand choices and substitutions.

Where can I find pistachio pesto?

Italian grocers and specialty stores carry it jarred. Homemade is easy: blend 200 g shelled pistachios with olive oil, garlic, and salt.

Can I make my own broth?

Yes — simmer half an onion, celery, carrot, oil, and salt in water for 30 minutes, as the original recipe does.

Is this vegetarian?

Yes — vegetable broth, Grana Padano, and pesto keep it vegetarian (Grana Padano is vegetarian-friendly).

Can I add a protein?

Seared shrimp or chicken both work beautifully on top.

Why toast the garnish pistachios?

Toasting brings out their oils and sweetness, adding crunch and depth to the finished dish.

• Risotto al Pistacchio (Volume 3)
• Risotto al Pesto di Pistacchio (Volume 3)
• Risotto con Crema di Zucchine e Gamberi Crudi (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.