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Easy Pesto and Pea Risotto

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
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


  • Preheat oven to 350 degrees F.
  • 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.
  • 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.
  • Variations: stir in shredded, cooked chicken or grilled, chopped salmon along with the peas at the very end.