in Italy

Rice salad with pesto

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Ingredients for 4 servings:

  • 225 g rice (Aborio / risotto rice)
  • 125g pesto
  • 450 ml vegetable stock, boiling
  • 1 lemon(s), the juice
  • 2 tbsp olive oil
  • 4 basil leaves
  • 25 g Parmesan, sliced
  • salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Mix the rice with 1/4 of the pesto and heat in a shallow pan, stirring occasionally. Pour the boiling broth over the rice and season with about 1 teaspoon of salt. Stir and simmer for about 20 minutes. Transfer the rice to a bowl and let it cool slightly. Add the remaining pesto. Season with lemon juice and oil. Add salt and pepper to taste. Let it stand for a while. To garnish, scatter the torn basil leaves over the rice and sprinkle with Parmesan shavings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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