Risotto with Sundried Tomato Pesto & Black Olives

Sometimes all you need is a hug. And there's nothing more satisfying than when that hug takes the form of your favourite food. This sun-dried tomato pesto and black olive risotto is the perfect meal for when you need that whole and cozy feeling, and is a significantly lower fat version than most other risottos too!


Serves - 2

Prep time – 5 mins

Cooking time – 25 mins

Total time – 30 mins


What you need

Risotto Rice (Arborio) –1/2 cup

Stock – 1 tbsp stock powder with 750ml water

Butter - 2 tbsp

Garlic, chopped – 1 tbsp

Black Olives, pitted – 2-6 no

Red Wine (optional) – 4 tbsp

Saucery Sundried Tomato Pesto – ½ jar

Milk – ½ cup

Cream (optional) – 3 tbsp

Salt – to taste


How you do it

  • Boil the risotto rice in stock for 15 mins until the rice is 90% cooked.
  • Heat butter in a pan and lightly sauté garlic. Add the red wine and glaze the pan.
  • Add the Saucery Sundried Tomato Pesto and milk into the pan.
  • Now add in the boiled risotto rice and toss well. Continue cooking until the rice is completely done. Pour in the cream now gently. 
  • Add the black olives
  • Check and adjust the seasoning and serve hot, garnished with shaved parmesan and a sprig of rosemary.

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published