Risotto With Pesto

Pesto Anna Williams
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Serves 4| Hands-On Time: 40m | Total Time: 40m

Ingredients

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.
By Sara Quessenberry,  September 2006

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.

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Sugar Snap Peas
Make it a meal: Serve the risotto with sautéed sugar snap peas drizzled with lemon juice.

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