Risotto With Pesto
Serves 4|
Hands-On Time:
40m
|
Total Time:
40m
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
- 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.
- Add the wine and cook, stirring frequently, until the liquid is absorbed.
- 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.
- Remove from heat and stir in the Parmesan, pesto, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon into individual bowls.
Nutritional Information
- Per Serving
- Calories 764Calories From Fat 29%
- Fat 25g
- Sat Fat 5g
- Cholesterol 44mg
- Sodium 573mg
- Carbohydrate 96g
- Fiber 2g
- Sugar 3g
- Protein 25g
What does this mean? See Nutrition 101.
Quick Tip
Make it a meal: Serve the risotto with sautéed sugar snap peas drizzled with lemon juice.
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