Delia Smith’s Pesto Rice is made with Italian Arborio rice, fresh basil leaves, garlic, pine nuts, extra virgin olive oil, and Pecorino Romano cheese. This delicious Pesto Rice recipe creates a tasty side dish that takes about 30 minutes to prepare and can serve up to 4 people.
Delia Smith Pesto Rice Ingredients
Rice:
- 110ml (1/2 cup) Italian Arborio rice
- 225ml (1 cup) boiling vegetable stock
- A few fresh basil leaves
- 2 spring onions, finely chopped
- 15g (1/2 oz) Parmigiano Reggiano shavings (made with a potato peeler)
- Salt and freshly milled black pepper
Pesto Sauce:
- 25g (1 cup) fresh basil leaves
- 1 small clove garlic, crushed
- 1 level dessertspoon (1 tablespoon) pine nuts
- 3 tablespoons (60ml) extra virgin olive oil
- 15g (1/2 oz) Pecorino Romano, grated
- Salt
How To Make Delia Smith Pesto Rice
- Make the Pesto Sauce: Blend basil, garlic, pine nuts, and olive oil with some salt in a mini-chopper until smooth. Push down any unblended leaves and blend again. Transfer to a bowl and stir in Pecorino Romano. Alternatively, pound in a pestle and mortar, then slowly add salt, cheese, and oil to create a smooth purée.
- Prepare the Rice: Stir about one-quarter of the pesto into the rice. Transfer the mixture to a shallow saucepan or frying pan with a lid. Pour boiling stock over the rice, add 1 teaspoon salt, and stir. Bring to a boil, cover, reduce heat to low, and cook for 20 minutes.
- Finish and Serve: Transfer cooked rice to a serving bowl, mix in the remaining pesto sauce, and season with salt and pepper. Garnish with torn basil leaves, finely chopped spring onions, and Parmigiano Reggiano. For serving cold, add basil, spring onion, and cheese just before serving.
- Storage: Pesto sauce can be made ahead and stored in the fridge for up to a week. Cover with cling film pressed onto the surface to prevent discoloration.
Recipe Tips
- Use Fresh Basil: For the best flavor in the pesto, use fresh basil leaves. Dried basil will not provide the same vibrant taste.
- Toast Pine Nuts: Lightly toast the pine nuts in a dry pan before adding them to the pesto for a richer, nuttier flavor.
- Finely Chop Spring Onions: Make sure the spring onions are finely chopped to evenly distribute their flavor throughout the rice.
- Measure Stock Precisely: Use exact measurements for the stock to ensure the rice cooks perfectly and absorbs the right amount of liquid.
- Adjust Salt Carefully: Add salt gradually to both the rice and pesto sauce, tasting as you go to avoid over-seasoning.
What To Serve With Pesto Rice?
This delicious Pesto Rice pairs well with grilled chicken, roasted vegetables, or a fresh green salad. It also can be served alongside sautéed shrimp, baked salmon, or a simple tomato and mozzarella salad for a tasty dinner.
How To Store Leftovers Pesto Rice?
- Refrigerate: Let the leftover Pesto Rice cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the Pesto Rice to cool completely before transferring it to a freezer-safe container or bag. Freeze for up to 1 month. Thaw in the refrigerator overnight and reheat as needed.
How To Reheat Leftovers Pesto Rice?
- In The Oven: Preheat your oven to 180°C (350°F). Transfer the rice to an oven-safe dish, cover with foil, and heat for about 15-20 minutes or until warmed through.
- In The Microwave: Place the rice in a microwave-safe dish, cover loosely, and heat on high for 2-3 minutes, stirring halfway through, until heated evenly.
- On The Stove: Heat a pan over medium heat and add a splash of water or broth. Add the rice and stir occasionally until heated through, about 5-7 minutes.
Delia Smith Pesto Rice Nutrition Facts
Serving Size: 1 cup
- Calories: 350
- Total Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 20mg
- Sodium: 600mg
- Potassium: 300 mg
- Total Carbohydrate: 50g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 8g
Try More Delia Smith recipes:
Delia Smith Pesto Rice
Description
Delia Smith’s Pesto Rice is made with Italian Arborio rice, fresh basil leaves, garlic, pine nuts, extra virgin olive oil, and Pecorino Romano cheese. This delicious Pesto Rice recipe creates a tasty side dish that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Rice:
Pesto Sauce:
Instructions
- Make the Pesto Sauce: Blend basil, garlic, pine nuts, and olive oil with some salt in a mini-chopper until smooth. Push down any unblended leaves and blend again. Transfer to a bowl and stir in Pecorino Romano. Alternatively, pound in a pestle and mortar, then slowly add salt, cheese, and oil to create a smooth purée.
- Prepare the Rice: Stir about one-quarter of the pesto into the rice. Transfer the mixture to a shallow saucepan or frying pan with a lid. Pour boiling stock over the rice, add 1 teaspoon salt, and stir. Bring to a boil, cover, reduce heat to low, and cook for 20 minutes.
- Finish and Serve: Transfer cooked rice to a serving bowl, mix in the remaining pesto sauce, and season with salt and pepper. Garnish with torn basil leaves, finely chopped spring onions, and Parmigiano Reggiano. For serving cold, add basil, spring onion, and cheese just before serving.
- Storage: Pesto sauce can be made ahead and stored in the fridge for up to a week. Cover with cling film pressed onto the surface to prevent discoloration.
Notes
- Use Fresh Basil: For the best flavor in the pesto, use fresh basil leaves. Dried basil will not provide the same vibrant taste
- Toast Pine Nuts: Lightly toast the pine nuts in a dry pan before adding them to the pesto for a richer, nuttier flavor.
- Finely Chop Spring Onions: Make sure the spring onions are finely chopped to evenly distribute their flavor throughout the rice.
- Measure Stock Precisely: Use exact measurements for the stock to ensure the rice cooks perfectly and absorbs the right amount of liquid
- Measure Stock Precisely: Use exact measurements for the stock to ensure the rice cooks perfectly and absorbs the right amount of liquid
Delia Smith Pesto Rice