By Nigella Lawson
- Total Time
- 30 minutes
- Rating
- 5(664)
- Notes
- Read community notes
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.
Featured in: AT MY TABLE; Summer Comfort, Cooled With White Wine
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Ingredients
Yield:4 appetizer servings or 2 entrees
- 5cups low-sodium vegetable broth
- 1tablespoon butter
- 2tablespoons olive oil
- ½cup finely chopped onion
- 1garlic clove, peeled and minced
- 1½cups arborio rice
- ½cup white wine
- ½cup grated pecorino
- Freshly ground white pepper
- ¼cup toasted pine nuts
- ½cup fresh basil leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
511 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 64 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 12 grams protein; 285 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Place 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.
Step
2
Raise 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.
Step
3
Remove pan from heat and add pecorino, mixing it in well. Season with white pepper to taste, and mound on a large platter. Scatter with toasted pine nuts and basil leaves, and serve immediately.
Ratings
5
out of 5
664
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Cooking Notes
Alyssa
Absolutely delicious! I recommend adding salt to taste at the end. I thought the pecorino might be salty enough that I wouldn't need to but it definitely elevates the dish a notch.
Elizabeth Stith
It does in my house.
Tommy
I had this at a friends house in Todi ,in Umbria but she put in a mild blue cheese,that really hit the spot.She also used Parm and butter to finish it.
J. David Nelson
Absolutely delicious. The comment about adding salt is essential. I also used shallots to the onions and added pre-boiled asparagus at the end which complemented the flavors.
Charlotte
Do add salt and lots of basil. Delicious and filling!
Janet in NYC
YES! I made this risotto today and it is delicious, comforting but light enough to serve as a first course; (main course today was seared scallops). I loved the flavors but did add some salt with the cheese before serving. This recipe will be a regular in my repertoire.
Emily S.
My aunt made this for me and added fresh shrimp to the recipe - it was fantastic!
Nick H
OK - this was an amazing no fail recipe. probably used only 4 cups of the stock and no salt required.
poodle
risotto does not have garlic in it. ever. this is something else, entirely.
Courtney
Really good. I like the vegetable broth and basil additions. Mine always turns out a tad 'gummy' as soon as I add the cheese, but still delicious!
Serge Kappler
It may be a good idea to thin the vegetable stock with 50% water or to use bouillon cubes + water. Store bought vegetable stock (e.g. Kitchen Basics) is very dark and makes the dish look unappealing when done. It still tastes great, but the look is a problem that interferes with enjoyment.Adding salt and, especially, white pepper is important as well.
Dan G
We made it just as described, and it was creamy, light, flavorful and all around delicious. Mixed perfectly with an arugula salad and Riesling spätlese.
Elissa
I’ve made this a few times with great success. Today I made this as directed, but added 3/4 cup Mama Lil’s peppers. It was next level. My husband ate the leftovers straight from the pan!
jt
Did not need extra salt. Canned broth was sufficient. Very good
yum
I don’t think my broth was hot enough, and the rice was too Al dente.
Mary
Great recipe — simple yet delicious! I did not have basil on hand but agree that it would further enhance this dish.
francium
Loved this! My boyfriend who is very picky loves how simple and straightforward this is. We didn’t have basil or pine nuts on hand which I think would have elevated the flavor and provided more balance. Overall this is luxurious without being rich.
DianeGolden
Agree, risotto did not have garlic
Anita
The recipe worked but it was nothing exciting. I did not use a homemade broth and so that was a factor. I made it with scallops with a tarragon butter sauce and so we just added some of the scallop sauce to the risotto and so the dinner was still very good in spite of the boring risotto.
Natalie
Try this with duck fat in place of the 3 T of butter/olive oil! Wooooow is all I have to say.
Alyssa
I added some frozen peas and one sprig of mint among the basil this time - but it's wonderful as is, too.
Amber
Can this be done in a pressure cooker?
scb
Good with asparagus (blanched for 2 min, add with last broth)
Sanam S.
I made with chicken broth because that’s what I had and it was delicious. Also added salt to the onions while the cooked. But it’s really really good and simple.
Mette
This was wonderful. And very easy. I added some chopped asparagus I had leftover in the fridge together with the last addition of stock, which made for a slightly more colourful dish with the bits of green in it. I think next time I’ll try with some spinach too. I also added some fresh cherry tomatoes when it was plated.
Jessica
I am a risotto pro but love having a super basic recipe on hand and this one is absolutely perfect. I added peas because why not, and I don’t like pine nuts, but otherwise made it as written.
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