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

638 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
Rice (Arborio)

Step 6

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

Broth (vegetable)

Step 7

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

Broth (vegetable)

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!

Nutrition facts

Average estimated amount for one serving

Energy638 cal.
Fat32 g
Carbohydrates66 g
Protein13 g
Fiber3 g

On average, one serving of the recipe "Cashew Pesto Risotto" contains 638 Energy, 32 g of Fat, 66 g of Carbohydrates, 13 g of Protein, 3 g of Fiber.

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Cashew Pesto Risotto