Risotto With Pesto

pesto
Photo by  Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 764 calories
    • Calories 29 calories from fat
    • Fat 25 g
    • Sat Fat 5 g
    • Cholesterol 44 mg
    • Sodium 573 mg
    • Protein 25 g
    • Carbohydrate 96 g
    • Sugar 3 g
    • Fiber 2 g
  • August 2006

Ingredients

  1. Check 2tablespoons unsalted butter
  2. Check 1 small onion, finely chopped
  3. Check 2cups Arborio rice
  4. Check 1cup dry white wine
  5. Check 4cups low-sodium vegetable or chicken broth
  6. Check 1cup grated Parmesan
  7. Check 1/3cup store-bought pesto
  8. Check kosher salt and black pepper

Directions

  1. Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes.
  2. Add the rice and cook, stirring constantly, for 2 minutes.
  3. Add the wine and cook, stirring frequently, until the liquid is absorbed.
  4. Add the broth ½ cup at a time, stirring occasionally and waiting until it’s absorbed before adding more. It should take about 30 minutes for all of it to be absorbed.
  5. Remove from heat and stir in the Parmesan, pesto, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon into individual bowls.