Cilantro Lime Pesto Risotto

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Cilantro lime pesto adds a flavorful twist to this vegetarian & gluten free Mexican style pesto risotto recipe! It’s great as a side dish with chicken, fish or veggies!

Cilantro Lime Pesto Risotto Recipe

Yesterday I introduced this risotto recipe when I shared the recipe for Cilantro Lime Pesto featured in this dish.

Cilantro Lime Pesto Risotto Recipe

Inspired by a recent trip to San Diego restaurant, Venga Venga, I created this Mexican twist on risotto as the perfect side dish for your next fiesta or as a main dish topped with your favorite protein or veggies!

Cilantro Lime Pesto Risotto with Chili Lime Shrimp

When I decided to recreate this dish at home, I immediately knew that I wanted to top it with one of my all time favorite recipes, Chili Lime Garlic Shrimp.

Cilantro Lime Pesto Risotto Recipe

The pesto in this risotto gives it a ton of flavor and a nice creaminess without the addition of cheese, making this a healthier risotto recipe, without compromising the flavor or texture of traditional risotto.

Cilantro Lime Pesto Risotto with Chili Lime Shrimp

I love the addition of grilled shrimp, keeping the dish light, healthy and flavorful!

Cilantro Lime Pesto Risotto Ingredients

Cilantro Lime Pesto Risotto Ingredients

  • 6 cups vegetable or chicken broth
  • 2 tbsp butter
  • 2 garlic cloves (minced)
  • 1 cup onion (finely chopped)
  • 1 ½ cups arborio rice
  • ½ tsp salt
  • 1 tsp black pepper
  • ½ cup cilantro lime pesto (← click link for homemade recipe)

Cilantro Lime Pesto Risotto Instructions

Bring the 6 cups of broth to a boil in a large saucepan.

Get another burner going over medium heat. Add the butter to a large skillet.

Once melted, add the diced onion, saute 3-5 minutes, then add the garlic, saute 1-2 minutes then add the rice.

Cilantro Lime Pesto Risotto Recipe

Toast the rice for 2-3 minutes, then begin adding the boiling broth to the rice 1 cup at a time.

Once the first cup of broth is absorbed into the rice, add the next cup, and so on until all of the broth has been absorbed and the risotto is nice and creamy.

Add the salt, pepper and pesto, and continue cooking for 2-3 minutes.

Cilantro Lime Pesto Risotto Recipe

Serve as a side dish or serve as an entree topped with veggies, chicken or shrimp.

Cilantro Lime Pesto Risotto with Chili Lime Shrimp

The Chili Lime Garlic Shrimp I served on top of the risotto was delicious!

If you’re looking for other options to serve on top or on the side of this scrumptious risotto, I’d recommend Sriracha Lime Chicken, Chipotle Honey Glazed SalmonChipotle Lime Chicken Fajita Skewers or Grilled Vegetable Skewers.

Cilantro Lime Pesto Risotto Recipe

No matter how you top it, I know you’re going to fall in love with this delicious twist on traditional risotto!

Cilantro Lime Pesto Risotto with Chili Lime Shrimp

Looking for more great recipes? Follow WhitneyBond.com on Pinterest! With over 50 boards and more than 20,000 recipe pins, I’m sure you’ll find dozens of new recipes you’ll want to try!

Cilantro Lime Pesto Risotto with Chili Lime Shrimp

Cilantro Lime Pesto Risotto Recipe
5 from 2 votes
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Cilantro Lime Pesto Risotto

Cilantro lime pesto adds a flavorful twist to this vegetarian & gluten free mexican style pesto risotto recipe! It's great as a side dish with chicken, fish or veggies!

Course Side Dish
Cuisine Italian, Mexican
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 cups risotto
Calories 501 kcal
Author Whitney Bond

Ingredients

  • 6 cups vegetable or chicken broth
  • 2 tbsp butter
  • 2 garlic cloves minced
  • 1 cup onion finely chopped
  • 1 ½ cups arborio rice
  • ½ tsp salt
  • 1 tsp black pepper
  • ½ cup cilantro lime pesto click link for homemade recipe

Instructions

  1. Bring the 6 cups of broth to a boil in a large saucepan.
  2. Get another burner going over medium heat, and add the butter to a large skillet.
  3. Once melted, add the diced onion, saute 3-5 minutes, then add the garlic, saute 1-2 minutes then add the rice.
  4. Toast the rice for 2-3 minutes, then begin adding the boiling broth to the rice 1 cup at a time.
  5. Once the first cup of broth is absorbed into the rice, add the next cup, and so on until all of the broth has been absorbed and the risotto is nice and creamy.
  6. Add the salt, pepper and pesto, and continue cooking for 2-3 minutes.

Recipe Notes

Vegan Option: Substitute olive oil for the butter to make this recipe vegan.