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Pesto & Zucchini Risotto Recipe

Elevate your dinner game with our creamy Pesto and Zucchini Risotto – where the tasty flavors of pesto and the freshness of zucchini unite in a symphony of Italian deliciousness.

  • Serves 4
  • Preparation Time 10MINS
  • Cook Time 30MINS

2 tbsp olive oil

1 leek, white part finely sliced

3 medium zucchinis, thinly sliced

3 garlic cloves, sliced

2 cups arborio rice

1L Campbell’s Real Stock Chicken Salt Reduced

2 cups basil

2 tbsp pine nuts, toasted

½ cup finely grated parmesan

Fresh ricotta and olive oil to serve

STEP 1 Heat oil in a large frypan on medium heat. Cook leek for 1-2 min until softened. Add zucchini and garlic, cook for 2 min. Add rice and cook for a further minute or until rice is coated. Add Campbell’s Real Stock Chicken Salt Reduced, ½ cup at a time (reserving 1 cup for pesto), stirring continually, making sure all the liquid is absorbed before adding the next ½ cup. Continue until all the stock has been absorbed.

STEP 2 Continue for about 20 min or until rice is tender and the risotto has a creamy texture. In the meantime, combine reserved stock, basil, pine nuts and parmesan in a blender or Nutra-Bullet. Pulse until combined. Stir this mixture through the risotto. Season well with salt and pepper.

Serve with fresh ricotta, extra parmesan and olive oil.