Baked Pesto Risotto
July 30, 2026
Creamy no-stir risotto baked in the oven and finished with Bippi Classico Pesto, parmesan and a squeeze of lemon — winter comfort the whole family will love.
Ingredients
- 1 tbsp olive oil
- 40g butter
- 1 brown onion, finely diced
- 2 garlic cloves, crushed
- 300g arborio rice
- 125ml dry white wine (optional—swap for extra stock)
- 1L chicken or vegetable stock, hot
- ½ jar Bippi Classico Pesto (about 4 heaped tablespoons), plus extra to serve
- 60g parmesan, finely grated, plus extra to serve
- Zest and juice of ½ lemon
- 100g baby spinach (optional)
- Salt and pepper, to taste
Instructions
- Preheat your oven to 180°C fan-forced (200°C conventional). Bring the stock to a simmer in a saucepan or heat until piping hot.
- In a large ovenproof pot or casserole dish with a lid, heat the olive oil and half the butter over medium heat. Cook the onion for 3–4 minutes until soft, then add the garlic and cook for another minute.
- Add the rice and stir for 1–2 minutes until the grains are glossy and well coated. Pour in the wine (if using) and simmer until almost absorbed.
- Pour in the hot stock, season lightly and bring to a simmer. Cover with the lid, transfer to the oven and bake for 25–30 minutes, until the rice is just tender and most of the liquid has been absorbed.
- Remove from the oven. Add the pesto, parmesan, remaining butter, spinach (if using) and the lemon zest and juice. Stir vigorously for 30 seconds—this is what makes it creamy. Loosen with a splash of hot water if needed, then taste and season.
- Rest for a couple of minutes, then serve with an extra spoon of pesto swirled over the top, more parmesan and a crack of black pepper.
Make it with
