Hero Image Recipe Pesto & Zucchini Risotto

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Pesto & Zucchini Risotto

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  • Servings:4
  • Dish Type:Rice & risottos
  • Cooking Time:30min
  • Preparation Time:10min

Campbells Product used

Chicken Reduced Salt - 1 Litre

Chicken Reduced Salt - 1 Litre

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Ingredients

  • 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

Preparation

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.
Step 2
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 3
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.
Step 4
Pulse until combined. Stir this mixture through the risotto. Season well with salt and pepper.
Step 5
Serve with fresh ricotta, extra parmesan and olive oil.

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