Pesto risotto - country living

6 servings

Ingredients

Quantity Ingredient
Pesto (recipe follows)
4 cups Homemade or low-sodium canned chicken broth
1 cup Dry white wine
2 tablespoons Olive oil
1½ cup Arborio rice
2 Cloves garlic, finely chopped
¼ To 1/2 t salt (opt.)
Fresh basil sprig (opt.)

Directions

1. Prepare Pesto; set aside. In 2-quart saucepan, heat broth and wine just to boiling. Remove from heat.

2. In large skillet, heat oil over medium heat. Add rice and garlic; saute, stirring constantly. 3 minutes or until rice just starts to brown.

3. Add ½ C of the hot broth mixture; cook, stirring constantly, until all the liquid has been absorbed. Continue to cook, stirring constantly and adding broth mixture. ½ C at a time, until all liquid has been absorbed and rice is creamy but slightly at dente-about 20 to 25 minutes. If desired, add salt to taste. Pour risotto into serving dish.

4. Spoon pesto onto risotto in a spiral pattern; top with basil sprig and serve immediately. (Risotto will become sticky if allowed to stand before serving.)

Pesto: In food processor fitted with chopping blade, process ½ C packed fresh basil leaves, ¼ C freshly grated Parmigiano Reggiano, ¼ C fresh parsley sprigs, and 2 T pine nuts or chopped walnuts until smooth paste forms. Gradually add ½ C olive oil and process until well blended.

Nutritional information per serving without added salt-protein: 7 grams; fat: 27 grams; carbohydrate: 40 grams; fiber: 1 gram; sodium: 475 milligrams; cholesterol: 4.milligrams; calories: 452.

Country Living/March/93 Scanned & fixed by DP & GG

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