Home - Recipes - Pesto Risotto with Salmon and Green Beans

Pesto Risotto with Salmon and Green Beans

A perfect summer party dish. If you don’t want to use wine in the risotto, simply skip that step and use an additional cup of chicken broth.

Serves 4
Ready in 45 mins
Prep time 25 mins
Cooking time 20 mins
731 calories per serving


> 1 onion
> 4 cups low sodium chicken broth
> 1 tbsp butter
> 1 tbsp olive oil
> 1 1/2 cups Arborio rice
> 1 cup dry white wine or low sodium chicken broth
> 1 (12 oz) package trimmed fresh green bean
> 1 lb leftover grilled salmon 
> 1/4 cup chopped fresh basil, plus additional for garnish
> 1/2 cup pesto


Finely dice the onion. Pour chicken broth into a small saucepan and bring to a simmer over very low heat.
Heat the butter and oil in a medium saucepan and sauté the onion for 3 min. Add the rice and cook, stirring constantly, for 3 min., or until the grains are translucent. Add the white wine if using and simmer until liquid is absorbed. Using a ladle, add about ½ cup of warm broth and stir until absorbed. Continue with remaining broth, about 20 min. The rice should be tender but not mushy and the risotto should be creamy and not too dry. Remove from heat and transfer to a large serving bowl.
Cut beans in half and steam for 6 min., or until tender crisp. Flake the salmon into the risotto and add the basil, pesto and green beans. Garnish with extra basil sprigs.


To add extra creaminess, add 1 cup light sour cream along with the salmon and pesto.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you