Heat oil in 2-quart microwave-safe dish on High for 2 minutes. Stir in onion and cook on High for 2:30. Stir in rice to coat with oil and cook 1:30. Add 2 cups of broth and cook on high for 14 minutes, stirring once. Add remaining broth and pesto and cook for 12 minutes, stirring once. Test for doneness during last few minutes of cooking. Remove from microwave and stir in walnuts and Parmesan. Serve immediately. NOTES : Modified from Pesto Walnut Risotto in the New Basics by Sheila Lukins and Julee Rosso. Directions are for 500 watt microwave oven. Posted to MC-Recipe Digest V1 #341 Recipe by: Laurie Morrison From: SLaM
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|Serving Size: 1 Serving (254g)|
|Recipe Makes: 4|
|Calories from Fat: 134 (38%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 8g|
|Cholesterol 4.1mg||1 %|
|Sodium 760mg||26 %|
|Potassium 174.6mg||5 %|
|Total Carbohydrate 47.5g||14 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 44.8g|
|Protein 8.7g||12 %|
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Calories per serving: 356
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