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Parmesan, Pesto and Truffle Oil Risotto

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Course: Main Course
Cuisine: continental
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 portion
Author: Rekha Kakkar


  • 2 cups Basil Leaves
  • 1 tbsps extra virgin Olive Oil
  • 4 Tbsps walnut
  • 1 Tablespoons Lemon Juice Fresh
  • to taste Salt


  • 4 Tablespoons Olive Oil
  • ½ Onion , chopped Small
  • 1.5 cups Carnaroli Rice arborio rice or
  • ¼ cup Dry White Wine (optional)
  • 5 cups vegetable stock
  • Salt
  • 1 teaspoon truffle oil , For Garnish
  • Basil Fresh , For Garnish


  • Heat the Vegetable stock. 
    In a pan, heat the oil, add the onions, and celery, and fry gently for about 3-4 minutes, or until softened.
  • Add the rice and keep it stirring. After 1 minute it will look slightly translucent. Add the white wine and keep stirring
  • Once the rice has soaked up wine, add hot stock in batches. Keep stirring the rice.
  • Allow each ladleful to be absorbed before adding the next. Cook rice until the rice is soft but with a slight bite.
  • Add basil pesto and sun dried tomatoes (optional)
  • Add salt as per taste, 1 tablespoon butter and the Parmesan, then stir well.
  • Place a lid on the pan and allow to sit for 2 minutes.Serve it hot