Ligurian Risotto

5.0(735)

This Ligurian risotto is not something you would actually come across in Liguria, that green and gorgeous coastal strip of northwest Italy. But I call it that because the components of my recipe are, give or take, the discrete parts of that Ligurian wonder-sauce, pesto.

by Nigella Lawson

Open original recipe

ItalianDinner, One Pot, Appetizer

Servings

4 appetizer servings or 2 entrees

Total time

30 min

Calories / serving

511 kcal

Ingredients (11)

serves

5 cups low-sodium vegetable brothvegetable-broth
1 tablespoon butterbutter
2 tablespoons olive oilolive-oil
1/2 cup finely chopped oniononion
1 garlic clove, peeled and mincedgarlic
1 1/2 cups arborio rice
1/2 cup white winewhite-wine
1/2 cup grated pecorinopecorino
Freshly ground white pepperpepper
1/4 cup toasted pine nutspine-nut
1/2 cup fresh basil leavesbasil

Instructions (3 steps)

01Place broth in a medium saucepan and bring to a low simmer. While broth heats, place a wide saucepan over low heat and add butter and oil. When butter has melted, add onion and garlic and sauté until softened. Add rice and stir until well coated.
02Raise heat to medium and add wine to rice. Stir until wine is absorbed, then reduce heat slightly. Begin adding ladlefuls of hot broth, stirring constantly and allowing each addition to be absorbed before adding the next. Cook rice until al dente (tender but slightly chewy), about 20 minutes. All broth may not be needed; if additional liquid is needed, boiling water may be used.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine✓

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.