Pea and Pesto Risotto
Prep time: 
Cook time: 
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Serves: 6 servings
  • 8 cups low-sodium vegetable broth
  • 1 Tbsp olive oil
  • ½ tsp dried rosemary
  • 4 cloves of garlic, minced
  • 2 cups dry Arborio rice
  • 1 cup frozen peas
  • ⅔ cup prepared pesto
  1. In a large sauce pan, heat broth over medium-high heat until simmering. Reduce heat to low to keep hot.
  2. Meanwhile, heat the olive oil in a large, deep skillet or dutch oven. Once hot, add the rosemary and sauce for 30-60 seconds. Add the garlic and saute an additional 30 seconds. Add the rice, stir, and cook for 2-3 minutes.
  3. Add the broth ½ cup at a time and stir often. As the broth becomes fully absorbed, add additional broth, ½ cup at a time.
  4. Before adding the last ½ cup of broth, add the peas. Cook until broth is nearly absorbed; stir in the pesto.
Recipe slightly adapted from Hot From My Oven
Nutrition Information
Serving size: ~ 1½ cups Calories: 377 Fat: 13.0 Carbohydrates: 65.0 Sugar: 3.2 Sodium: 964 Fiber: 2.8 Protein: 13.5 Cholesterol: 0
Recipe by Prevention RD at