Description
This Peach and Basil Risotto is a summer-inspired twist on a comforting classic. Creamy Arborio rice is slowly simmered in broth, then blended with sweet peaches, fresh basil, and Parmesan for a perfect balance of savory and fruity flavors. Ideal for a light dinner, brunch, or as a gourmet side dish.
Ingredients
Scale
- 3 cups low-sodium chicken broth – or substitute with vegetable broth for a vegetarian version
- 2 tablespoons butter – for a rich, creamy base
- 1 cup Arborio rice – essential for risotto’s signature creaminess
- ½ cup shredded Parmesan cheese – brings savory umami depth
- ½ cup chopped peaches – fresh and ripe for the best summer sweetness
- 1 tablespoon fresh basil, chopped – adds brightness and aromatic flair
- ¼ teaspoon salt – enhances all the flavors
- Dash of freshly grated nutmeg – optional, but adds warmth and complexity
Optional Add-Ons:
- Toasted pine nuts or slivered almonds – for added crunch and texture
- Sautéed spinach or zucchini – for color and extra nutrients
Substitutions: Use canned peaches if fresh aren’t available, Pecorino Romano instead of Parmesan (in smaller amounts), or vegetable broth to keep it vegetarian.
Instructions
- Simmer the Broth: In a medium pot, heat 3 cups of low-sodium chicken broth until it gently simmers. Keep it warm throughout the process.
- Sauté the Rice: Melt 2 tablespoons of butter in a large saucepan over medium heat. Add 1 cup of Arborio rice and stir to coat in the butter. Let it toast slightly for 1-2 minutes.
- Add the Broth: Pour in 1 cup of the warm broth and stir gently until it’s mostly absorbed. Continue adding broth one cup at a time, stirring after each addition and waiting until it’s nearly absorbed before adding more.
- Cook to Al Dente: After about 15 minutes, the rice should be tender but still have a slight bite. Remove from heat once the texture is creamy and al dente.
- Mix in Final Ingredients: Stir in ½ cup shredded Parmesan cheese, ½ cup chopped peaches, 1 tablespoon chopped basil, ¼ teaspoon salt, and a dash of nutmeg. Stir until the cheese melts and everything is evenly combined.
- Serve: Let the risotto rest for 2 minutes, then serve warm. Top with additional basil or a sprinkle of nuts for extra flair.
Notes
- Make It Ahead: You can prep the broth and peaches in advance, but risotto is best served immediately after cooking for peak creaminess.
- For Extra Creaminess: Add a splash of cream or a touch more butter right before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat with a splash of broth or water to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Side Dish
- Method: Stovetop
- Cuisine: Italian-Inspired, Summer
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 20mg
Keywords: peach and basil risotto, summer risotto, creamy peach rice, arborio peach risotto, savory peach recipes, peach parmesan risotto