Pesto Cod en Papillote with Tomato Risotto
Prep time
Cook time
Total time
Recipe type: Side
Cuisine: Italian
Serves: 4 servings
  • 7 cups vegetable stock
  • 2 tablespoons extra virgin olive oil
  • ½ white onion, diced
  • 1 tsp kosher salt
  • 1 ½ cups Arborio rice
  • 2 garlic cloves, minced
  • 1 17.6 oz container Cento Crushed Tomatoes
  • 2 tsp Cento Apple Cider Vinegar
  • 1 teaspoon fresh thyme leaves
  • ½ cup Chardonnay
  • Additional kosher Salt and freshly ground pepper to taste
  • ¾ cup Cento Diced Tomatoes
  • ¼ cup slivered fresh basil
  • ¼ to ½ cup freshly grated Parmesan cheese
  1. Put your stock into a saucepan and bring it to a simmer over low heat.
  2. Heat the olive oil over medium heat large, heavy saucepan. Add the onion and salt, and saute until translucent, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle and get toasty. Stir in the crushed tomatoes, vinegar, and thyme and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
  3. Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about ½ cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this method, adding more stock and stirring when the rice is almost dry. Stir often and vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
  4. Add another ladleful of stock to the rice. Stir in the additional diced tomatoes, basil, and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Serve immediately.
Recipe by My Modern Cookery at