Elevate your weeknight dinner game with a creamy Pesto and Zucchini Risotto

Risotto, a beloved weeknight staple, gets a delicious upgrade with this Pesto and Zucchini version. 

The secret to its incredible creaminess? Simmering the vegetables and rice in Campbell's Real Stock (Chicken) instead of water. This simple swap unlocks a depth of flavor that takes this dish from good to restaurant-quality.  So, ditch the takeout menus and whip up a comforting, flavorful risotto in no time.

Serves: 4 People

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

Method: 

1. Heat oil in a large fry pan on medium heat. Cook leek for 1-2 mins until softened.

2. Add zucchini and garlic, cook for 2 mins. 

3. Add rice and cook for a further minute or until rice is coated.

4. 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.

5. Continue for about 20 mins 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.

6. Stir this mixture through the risotto. Season well with salt and pepper. Serve with fresh ricotta, extra parmesan, and olive oil. 

This recipe is supplied by Campbell's Real Stock

Risotto, a beloved weeknight staple, gets a delicious upgrade with this Pesto and Zucchini version. 

The secret to its incredible creaminess? Simmering the vegetables and rice in Campbell's Real Stock (Chicken) instead of water. This simple swap unlocks a depth of flavor that takes this dish from good to restaurant-quality.  So, ditch the takeout menus and whip up a comforting, flavorful risotto in no time.

Serves: 4 People

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

Method: 

1. Heat oil in a large fry pan on medium heat. Cook leek for 1-2 mins until softened.

2. Add zucchini and garlic, cook for 2 mins. 

3. Add rice and cook for a further minute or until rice is coated.

4. 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.

5. Continue for about 20 mins 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.

6. Stir this mixture through the risotto. Season well with salt and pepper. Serve with fresh ricotta, extra parmesan, and olive oil. 

This recipe is supplied by Campbell's Real Stock

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