Easy Pesto and Pea Risotto
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Servings: 6
Author: The Seasoned Mom
  • 1 ½ cups Arborio rice
  • 4 ½ cups chicken stock
  • 2 Tablespoons butter diced
  • ½ cup grated Parmesan cheese
  • ¼ cup pesto
  • ¼ cup white wine optional, you can use additional chicken stock instead of wine if you prefer
  • Salt to taste
  • 1 cup frozen peas
  1. Preheat oven to 350 degrees F.
  2. Place rice and chicken stock in a Dutch oven (or other large, oven-safe pot), stir, and cover. Bake for 45 minutes, until most of the liquid is absorbed and rice is tender.
  3. Remove from the oven and stir in the butter, Parmesan cheese, pesto, and wine. Stir for 2-3 minutes, or until the rice is thick and creamy. Add salt, to taste. Stir in the peas until heated through. Serve immediately.
  4. Variations: stir in shredded, cooked chicken or grilled, chopped salmon along with the peas at the very end.