Pesto risotto with roasted courgette

Recipe by www.theppk.comCourse: DinnerCuisine: ItalianDifficulty: Easy


Prep time


Cooking time




  • 1 cup loosely packed basil leaves

  • 1/4 cup walnuts

  • 1 clove garlic

  • 2 tbsp extra virgin olive oil

  • 1 tbsp lemon juice

  • ½ tsp salt

  • 225g courgette sliced

  • 1 medium onion, finely chopped

  • 1 cup arborio rice

  • 1/2 cup dry white wine

  • 3 cup vegetable broth


  • Combine the basil, walnuts, garlic, olive oil, lemon juice, and salt in a food processor and pulse until nearly smooth.
  • Preheat the oven to 220C. Toss courgette with 1 tbsp oil and a dash of salt and pepper. Roast for about 10 minutes.
  • Warm the vegetable broth in a saucepan.
  • In a medium soup pot, sauté the onion in 1 tbsp olive oil over medium heat until translucent.
    Add the rice and stir. Add the white wine and stir occasionally, until wine is mostly absorbed. Turn the heat down to medium-low. Add the broth by the cupful, stirring the risotto until the broth is mostly absorbed (6 to 8 minutes). With your last addition, add the pesto. Season with salt and pepper, and serve topped with courgette.


  • You may require more vegetable broth for this recipe - please allow for upto 4 cups

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