Risotto With Pesto

Pesto
 Anna Williams
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preparation
40
minutes
cooking
40
minutes
Serves 4

Ingredients

2
tablespoons
unsalted butter
1
small onion, finely chopped
2
cups
Arborio rice
1
cup
dry white wine
4
cups
low-sodium vegetable or chicken broth
1
cup
grated Parmesan
1/3
cup
store-bought pesto
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.
Sara Quessenberry
August 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 29 %
  • Fat 25 g
  • Sat Fat 5 g
  • Cholesterol 44 mg
  • Sodium 573 mg
  • Carbohydrate 96 g
  • Fiber 2 g
  • Sugar 3 g
  • Protein 25 g
What does this mean? See Nutrition 101.

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