Ligurian Risotto

By Nigella Lawson

Updated July 19, 2015

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
5(737)
Comments
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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

  • 5 cups low-sodium vegetable broth

  • 1 tablespoon butter

  • 2 tablespoons olive oil

  • ½ cup finely chopped onion

  • 1 garlic clove, peeled and minced

  • 1 ½ cups arborio rice

  • ½ cup white wine

  • ½ cup grated pecorino

  • Freshly ground white pepper

  • ¼ cup toasted pine nuts

  • ½ cup fresh basil leaves

Ingredient Substitution Guide
Nutritional analysis per serving

68 grams carbs; 25 milligrams cholesterol; 524 calories; 9 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 20 grams fat; 4 grams fiber; 285 milligrams sodium; 12 grams protein; 2 grams sugar

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

  1. Step 1

    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.

  2. 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.

  3. 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.

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Ratings

5 out of 5
737 user ratings
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Comments

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.

ThatGirlAnna

I made a half recipe as a main for myself and added thawed frozen peas. It is super tasty! Good glp-1 food for the day after an injection.

KD in Chicago

Instead of adding the basil at the end, I did a small amount of pesto and stirred that in with the toasted pine nuts. Really delicious! I also don't add garlic to risotto. This is a great recipe to tweak to your liking!

Adrienne

Well, it’s good for a basic risotto but I wasn’t overwhelmed. The pine nuts are a must.

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