Risotto with Fresh Basil-Mint Pesto: A Symphony of Summer Flavors

There are certain aromas that instantly transport me back to sun-drenched afternoons in my grandmother’s garden. The fragrant blend of basil and mint, mingling with the earthy scent of freshly turned soil, is one of them. This risotto, with its vibrant basil-mint pesto, is a culinary embodiment of those cherished memories, each creamy spoonful a taste of summer’s bounty. It’s a dish that feels both rustic and elegant, perfect for a weeknight indulgence or a special occasion.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Vegetarian (Can be made Vegan by omitting Parmesan)

Ingredients

For the Herb Pesto:

• 4 cups fresh basil leaves, chopped, lightly packed
• 1 cup mint leaf, stems removed, chopped, lightly packed
• 2 garlic cloves, peeled and chopped
• ½ lemon, zest of, finely grated (about 1 ½ teaspoons)
• ½ teaspoon salt, to taste
• 3 tablespoons almonds or 3 tablespoons walnuts
• 2 tablespoons extra virgin olive oil (from the risotto ingredient list)
• 1 tablespoon fresh lemon juice (from the risotto ingredient list)
• Freshly ground black pepper, to taste

For the Risotto:

• 2 teaspoons fresh lemon juice
• ½ cup shallot, thinly sliced
• 3 tablespoons extra virgin olive oil (divided)
• 1 cup arborio rice
• 4 cups hot vegetable broth or 4 cups hot chicken broth
• 2 cups boiling water
• Salt, to taste
• Fresh ground black pepper, to taste
• Grated Parmesan cheese, for serving (optional)

Equipment Needed

• Food processor or blender
• Large saucepan or Dutch oven
• Measuring cups and spoons
• Wooden spoon or heatproof spatula
• Ladle

Instructions

Prepare the Herb Pesto:

1. In a food processor or blender, combine the basil leaves, mint, garlic, and lemon zest. Blend until smooth.
2. Add the salt and almonds (or walnuts), pulsing until the nuts are chopped to your desired consistency.
3. With the motor running, slowly drizzle in 2 tablespoons of the extra virgin olive oil and 1 tablespoon of the fresh lemon juice through the feed tube until you achieve a smooth puree.
4. Season the pesto to taste with pepper. Set the pesto aside. Note: Pesto can be prepared up to 4 hours in advance. For best results, do not freeze.

Make the Risotto:

1. In a saucepan or Dutch oven, heat the remaining 1 tablespoon of extra virgin olive oil over medium-high heat.
2. Sauté the shallots until they are soft and translucent, approximately 2 minutes. Be mindful not to brown them.
3. Next, add the arborio rice to the saucepan. Cook, stirring constantly, until the grains are opaque and appear to “glisten,” about another 2 minutes. It’s crucial to be careful not to burn the rice; reduce the heat if necessary.
4. Slowly begin to stir in 1 cup of the hot broth. Continue to stir until the broth is almost completely absorbed by the rice.
5. Continue to add more hot broth, ½ cup at a time, stirring the rice constantly. Allow each addition of broth to be absorbed before adding the next.
6. For the next stage, add the boiling water in the same manner as the broth, ½ cup at a time, stirring constantly. Reduce the heat to medium.
7. Stop adding water when the rice is almost done – when it is “al dente.” This means the rice will still have a slight bite to it. You may or may not use all of the boiling water, depending on the rice’s absorption rate.
8. When the rice is al dente, continue stirring constantly. The rice should appear moist and creamy, not dried out, with plump, creamy-looking grains.
9. Keep stirring the arborio rice for about 5 more minutes, or until it reaches a thick and creamy consistency. This constant agitation is key to releasing the starch from the arborio rice, which creates the signature creamy texture of risotto.
10. Season the risotto to taste with salt and freshly cracked black pepper.

To Serve:

1. Divide the cooked risotto among 4 serving bowls.
2. Stir ¼ cup of the prepared basil-mint pesto into each bowl of risotto.
3. Serve immediately, with grated Parmesan cheese on the side, if desired.

Expert Tips & Tricks

• Broth Temperature is Key: Always ensure your broth and water are hot when adding them to the risotto. This helps maintain a consistent cooking temperature and prevents the rice from becoming gummy.
• Stirring, Stirring, Stirring: The secret to creamy risotto is continuous stirring. This releases the starch from the arborio rice, creating that luxurious texture without the need for heavy cream.
• Don’t Overcook: Risotto should be served al dente – tender but with a slight bite. Overcooked risotto will be mushy. Taste frequently in the final stages of cooking.
• Pesto Power: The basil-mint pesto can be made a day in advance and stored in an airtight container in the refrigerator. The flavors will meld beautifully.
• Nutty Nuances: Feel free to experiment with different nuts in the pesto. Toasted pine nuts are classic, but almonds and walnuts add a lovely depth of flavor and texture.
• Lemon Zest vs. Juice: While both add brightness, lemon zest offers a more concentrated citrus aroma without adding extra liquid. Use both for a layered citrus profile.

Serving & Storage Suggestions

This Risotto with Fresh Basil-Mint Pesto is best enjoyed immediately after it’s prepared, when the texture is at its peak creaminess. For an appealing presentation, serve in shallow, wide bowls. A sprinkle of extra fresh basil or a drizzle of high-quality extra virgin olive oil can elevate the dish further.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s important to note that risotto tends to thicken considerably upon refrigeration as the rice continues to absorb moisture. To reheat, gently stir in a splash of broth or water into the cold risotto in a saucepan over low heat, stirring until it reaches a creamy consistency again. Avoid microwaving, as it can result in a less desirable texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	426.2 kcal
Calories from Fat	152 kcal
Total Fat	17 g	26%
Saturated Fat	2.2 g	11%
Cholesterol	2.4 mg	0%
Sodium	1110 mg	46%
Total Carbohydrate	60.4 g	20%
Dietary Fiber	4.3 g	17%
Sugars	3.6 g	14%
Protein	9 g	18%

Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• For a Vegan Delight: Omit the grated Parmesan cheese and ensure you are using vegetable broth. The pesto, without any dairy, is already vegan-friendly.
• Adding Protein: For a more substantial meal, consider adding grilled shrimp, pan-seared scallops, or sautéed chicken breast to the finished risotto.
• Seasonal Greens: While basil and mint are paramount here, you could experiment with adding a small handful of fresh spinach or arugula to the pesto for added nutrients and a slightly different flavor profile.
• Nut-Free Pesto: If you have nut allergies, you can omit the almonds or walnuts from the pesto altogether, or substitute with sunflower seeds or pumpkin seeds for a similar crunch.

FAQs

Q: Why is my risotto not creamy?
A: Creaminess in risotto comes from the starch released by the arborio rice during constant stirring. Ensure you are using the correct rice, stirring frequently, and adding the liquid gradually.

Q: Can I use a different type of rice for risotto?
A: While other short-grain rice varieties might work, arborio rice is ideal due to its high starch content, which is essential for achieving a creamy texture. Other options like Carnaroli or Vialone Nano can also be used.

Q: How do I prevent the rice from becoming mushy?
A: The key is to cook the rice until it’s “al dente” – tender with a slight bite. Avoid overcooking and be mindful of the total cooking time.

Q: Can I make the pesto ahead of time?
A: Yes, the basil-mint pesto can be made up to 4 hours in advance and stored in an airtight container in the refrigerator.

Q: Is it okay to use dried herbs instead of fresh for the pesto?
A: For this specific recipe, fresh herbs are highly recommended. The vibrant, bright flavors of fresh basil and mint are crucial to the pesto’s character. Dried herbs will yield a less impactful flavor.

Final Thoughts

This Risotto with Fresh Basil-Mint Pesto is more than just a recipe; it’s an experience. It’s a celebration of fresh, vibrant ingredients coming together to create something truly special. The herbaceous punch of the pesto, balanced by the rich, creamy risotto, is simply divine. I encourage you to embrace the process, enjoy the simple act of stirring, and savor every delightful bite. Pair it with a crisp white wine, like a Sauvignon Blanc, or a light-bodied Pinot Grigio, and let the flavors transport you. I’d love to hear about your culinary adventures with this dish!