Risotto with Pesto and Potatoes

Here is the recipe for a delicious Italian-style risotto with pesto and potatoes!

Ingredients

• 320 g of risotto rice (Carnaroli or Arborio)
• 500 g of potatoes
• 80 g of Genoese pesto
• 1 liter of vegetable broth
• 1 small onion
• Extra virgin olive oil
• 40 g of butter
• 50 g of grated Parmesan cheese
• Salt

Preparation

1. Start by peeling the potatoes and cutting them into small cubes. Set them aside.
2. Finely chop the onion. In a large saucepan, heat a drizzle of extra virgin olive oil and sauté the onion until it becomes transparent.
3. Add the potato cubes to the onion and sauté for a couple of minutes.
4. Pour the rice into the saucepan with the potatoes and onion, allowing it to toast for a minute. Stir well to ensure the grains are evenly flavored.
5. Start adding the hot vegetable broth, one ladleful at a time, always waiting for the previous one to be almost completely absorbed by the rice before adding the next. Continue this process for about 15-18 minutes, or until the rice is cooked yet still al dente.
6. Halfway through cooking, incorporate the Genoese pesto into the risotto and continue cooking, adding broth as per the procedure.
7. When the risotto is almost ready and has reached the desired creaminess, remove it from the heat and stir in the butter and grated Parmesan cheese.
8. Mix well to blend everything together and let the risotto rest for a couple of minutes before serving.

The risotto with pesto and potatoes is a dish that showcases the union between the North and the South of Italy, combining typical elements from Liguria, such as pesto, with the classic northern risotto preparation. The result is a creamy and flavorful dish, with a perfect balance between the flavors of the pesto and the sweetness of the potatoes.

Remember to adjust the amount of pesto to your taste, making it more or less intense. The dish is ideal for a dinner with fresh and authentic flavors, enjoyed by both adults and children. Buon appetito!