Free Recipe Pesto Risotto – Country Living
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Pesto Risotto – Country Living Recipe
Pesto; (recipe follows)
4 c Homemade or low-sodium
-canned chicken broth
1 c Dry white wine
2 tb Olive oil
1-1/2 c Arborio rice
2 Cloves garlic; finely
-chopped
1/4 ts Salt; (opt.) (up to 1/2)
Fresh basil sprig; (opt.)
Pesto Risotto – Country Living Preparation
1. Prepare Pesto; set aside. In 2-quart saucepan, heat broth and wine just to boiling. Remove from heat. 2. In large skillet, heat oil over medium heat. Add rice and garlic; saute, stirring constantly. 3 minutes or until rice just starts to brown. 3. Add 1/2 C of the hot broth mixture; cook, stirring constantly, until all the liquid has been absorbed. Continue to cook, stirring constantly and adding broth mixture. 1/2 C at a time, until all liquid has been absorbed and rice is creamy but slightly at dente-about 20 to 25 minutes. If desired, add salt to taste. Pour risotto into serving dish. 4. Spoon pesto onto risotto in a spiral pattern; top with basil sprig and serve immediately. (Risotto will become sticky if allowed to stand before serving.) Pesto: In food processor fitted with chopping blade, process 1/2 C packed fresh basil leaves, 1/4 C freshly grated Parmigiano Reggiano, 1/4 C fresh parsley sprigs, and 2 T pine nuts or chopped walnuts until smooth paste forms. Gradually add 1/2 C olive oil and process until well blended. Nutritional information per serving without added salt-protein: 7 grams; fat: 27 grams; carbohydrate: 40 grams; fiber: 1 gram; sodium: 475 milligrams; cholesterol: 4.milligrams; calories: 452. Country Living/March/93 Scanned & fixed by DP & GG by GramWag@aol.com on Feb 6, 1998
Cooking Temperature:
Recipe Serves: 6
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