Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Risotto al pesto di rucola e pomodorini secchi 🌿 🍅

Risotto with Arugula Pesto and Sun-Dried Tomatoes

Name: Risotto with Arugula Pesto and Sun-Dried Tomatoes
Ingredients: 1 cup Sant’Andrea rice (about 180 grams); 1 bunch arugula; 1 shallot; 6 walnuts; 2 sun-dried tomatoes; As needed; Vegetable broth; Salt; Black pepper; Parmesan cheese; Butter; Lemon juice

Alessandro Gastini @alessandro_gastini

Cernusco sul Naviglio

Risotto with Arugula Pesto and Sun-Dried Tomatoes

Alessandro Gastini @alessandro_gastini

Cernusco sul Naviglio

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Ingredients

1 cupSant’Andrea rice (about 180 grams)
1 buncharugula
1shallot
6walnuts
2sun-dried tomatoes
As needed
Vegetable broth
Salt
Black pepper
Parmesan cheese
Butter
Lemon juice

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Steps

1

Wash and trim the arugula. Blanch the arugula, then immediately transfer it to ice water to cool.
2

Blend the arugula with extra virgin olive oil, walnuts, lemon juice, and Parmesan cheese to make a pesto. Set the pesto aside.
3

Chop the sun-dried tomatoes as desired. Set aside for serving.
4

Finely chop the shallot and sauté it in a saucepan. Once golden, add the rice and toast it. Deglaze with white wine, then add vegetable broth to cook the rice.
5

Halfway through cooking, add the arugula pesto.
6

Finish cooking the rice, then turn off the heat. Let it rest for one minute. Stir in butter and Parmesan cheese until creamy.
7

Serve the risotto and top with the chopped sun-dried tomatoes as desired.