Pesto-ish Risotto

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Risotto has a reputation for being intimidating and time-intensive, but that doesn’t have to be the case. Using a sip-worthy broth means you can skip sauteing aromatics, and while the rice is getting creamy you can do all of the prep for a pesto-esque sauce. The only knife work required to make this weeknight stunner is slicing garlic to sizzle with pine nuts, black pepper, and a touch of citrus-y turmeric. —Christian Reynoso

This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.

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4 Servings


Tbsp. unsalted butter, divided


cups arborio or carnaroli rice

cups low-sodium vegetable broth


garlic cloves, thinly sliced


Tbsp. extra-virgin olive oil


Tbsp. pine nuts


tsp. ground turmeric

Kosher salt, freshly ground pepper

cups (loosely packed) basil leaves (from 1 large bunch), torn into 1″ pieces

Shaved of finely grated Parmesan (for serving)


lemon, halved

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