Pesto risotto

Yield: 6 Servings

Measure Ingredient
Pesto sauce:
½ cup Fresh basil leaves; packed
¼ cup Parmigiano-reggiano; grated
¼ cup Parsley sprigs
2 tablespoons Pine nuts; or chopped walnut
1 Cl Garlic
½ cup Olive oil
Risotto:
4 cups Chicken broth; homemade, or
Canned; low-sodium
1 cup Dry white wine
2 tablespoons Olive oil
1½ cup Arborio rice
2 Cl Garlic; finely chopped
¼ teaspoon Salt; optional (1/4 to
1/2)
Fresh basil sprig; optional

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 ½ 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, ½ 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.)

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