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Name: Risotto with Pesto
Prep time: 50 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: not set
Ingredients: 2 tablespoons Unsalted butter; 1 small Yellow onion finely chopped; 2 cups Arborio Rice; 1 cup Dry white wine; 4 cups Low-sodium chicken broth; 1 cup Parmesan cheese grated; 1/2 teaspoon Kosher Salt; 1/4 teaspoon Black pepper; 1/3 cup Pesto store bought is fine

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INGREDIENTS

2 tablespoons Unsalted butter
1 small Yellow onion ; finely chopped
2 cups Arborio Rice
1 cup Dry white wine
4 cups Low-sodium chicken broth
1 cup Parmesan cheese ; grated
1/2 teaspoon Kosher Salt
1/4 teaspoon Black pepper
1/3 cup Pesto ; store bought is fine

Servings

INSTRUCTIONS

Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes. Add the rice and cook, stirring constantly for 2 minutes. Reduce heat to medium-low. Add the wine and cook, stirring frequently, until the liquid is absorbed. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it's absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed. Remove from heat and stir in the parmesan, salt, pepper, 1/3 cup store-bought pesto. Spoon into individual bowls.

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Nutrition

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Serving Size: 1 Serving (398g)
Recipe Makes: 4 Servings

Calories: 515
Calories from Fat: 73 (14%)

Amt Per Serving		% DV

	Total Fat 8.1g	11 %
	Saturated Fat 4.9g	24 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 0.4g
Cholesterol 20.8mg		6 %
Sodium 804.5mg		28 %
Potassium 335mg		9 %
Total Carbohydrate 91.9g		27 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 88.4g
Protein 13.2g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 515

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