Pesto Risotto

Pesto Risotto Ingredients

Pesto sauce:	Canned; low-sodium
1/2 c Fresh basil leaves; packed	1 c Dry white wine
1/4 c Parmigiano-reggiano; grated	2 tb Olive oil
1/4 c Parsley sprigs	1 1/2 c Arborio rice
2 tb Pine nuts; or chopped walnut	2 Cl Garlic; finely chopped
1 Cl Garlic	1/4 ts Salt; optional (1/4 to
1/2 c Olive oil	1/2 1/2)
Risotto:	Fresh basil sprig; optional
4 c Chicken broth; homemade, or

Instructions for Pesto Risotto

Recipe by: Country Cooking Spring/Summer 1995, pg. 51 Prepare Pesto: In food processor fitted with chopping blade, process basil leaves, cheese, parsely sprigs, pine nuts or chopped walnuts and garlic, until smooth paste forms. Gradually add olive oil and process until well blended. Set aside. In 2-quart saucepan, heat broth and wine just to boiling. Remove from heat In large skillet, heat oil over medium heat. Add rice and garlic; saute, stirring constantly, 3 minutes or until rice just starts to brown. Add 1/2 cup of the hot broth mixture; cook, stirring constantly, until all the liqu has been absorbed. Continue to cook, stirring constantly and adding broth mixture, 1/2 cup at a time, until all liquid has been absorbed and rice is creamy but slightly al dente--about 20 to 25 minutes. If desired, add salt to taste. Pour rissotto into serving dish. Spoon pesto onto risotto in a spiral pattern; top with basil sprig and serve immediately. (It will become sticky if allowed to stand before serving.)

Main Ingredient: ChickenCuisine: Uncategorized

More like this...

Pesto Risotto - Country Living

Risotto with Shrimp, Tomatoes and Sun-Dried Tomato Pesto

Lower-Fat Pesto Walnut Risotto

Risotto of Roasted Vegetables with Pesto

Squash Risotto (Risotto Con la Zucca)

Ingredient Insight - look inside this recipe