Rating: 3.5 stars
44 Ratings
  • 5 star values: 6
  • 4 star values: 16
  • 3 star values: 11
  • 2 star values: 9
  • 1 star values: 2
Sara Quessenberry

Gallery

Credit: Anna Williams

Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes.

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  • 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.

Nutrition Facts

764 calories; calories from fat 29%; fat 25g; saturated fat 5g; cholesterol 44mg; sodium 573mg; carbohydrates 96g; fiber 2g; sugars 3g; protein 25g.
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