Cashew Pesto Risotto

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Cashews at a special richness to this fresh basil pesto dish. Creamy risotto rounds out the fabulous flavor & texture!


9 minutes

Prep time

25 minutes

Cook time

659 cal.

Per serving


Stovetop, Pot (small), Food processor



Step 1

Add the cashews to a food processor or blender bowl. Pulse 2-3 times.

Basil (fresh)
Parmesan (grated)

Step 2

Add the basil, half of the parmesan, salt, pepper & a drizzle of olive oil. Pulse 2-3 more times. Add a splash of water if too thick. Set aside.


Step 3

Peel & mince the garlic.


Step 4

Peel & mince the shallot.


Step 5

Melt a dab of butter in a pot over medium heat. Add the shallot & garlic. Cook, stirring for 1-2 min.

White wine
Arborio rice

Step 6

Add the rice & wine. Season with salt & pepper. Stir constantly until the wine is absorbed. Reduce the heat to medium-low.

Veggie broth

Step 7

Add a ladleful of stock. Stir until it's absorbed.

Veggie broth

Step 8

Continue ladling stock until the rice is cooked & creamy, about 15-20 min. Add more liquid if needed.

Step 9

Add the pesto to the risotto. Mix it all together.

Parmesan (grated)

Step 10

Serve the pesto risotto garnished with the remaining parmesan. Season with salt & pepper. Top with a sprinkle of extra cashews (optional). Enjoy!

Personal notes

Add your own flavor!

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Nutrition facts

Average estimated amount for one serving

Energy659 cal.
Fat33 g
Carbohydrates66 g
Protein13 g
Fiber3 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Cashew Pesto Risotto" contains 659 Energy, 33 g of Fat, 66 g of Carbohydrates, 13 g of Protein, 3 g of Fiber.

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Cashew Pesto Risotto