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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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)