• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Pesto Risotto - Country Living

  • Recipe Submitted by on

Category: Rice, Side Dishes

 Ingredients List

  • Pesto; (recipe follows)
  • 4 c Homemade or low-sodium
  • -canned chicken broth
  • 1 c Dry white wine
  • 2 tb Olive oil
  • 1 1/2 c Arborio rice
  • 2 Cloves garlic; finely
  • -chopped
  • 1/4 ts Salt; (opt.) (up to 1/2)
  • Fresh basil sprig; (opt.)


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 1/2 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. 1/2 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

Pesto: In food processor fitted with chopping blade, process 1/2 C packed
fresh basil leaves, 1/4 C freshly grated Parmigiano Reggiano, 1/4 C fresh
parsley sprigs, and 2 T pine nuts or chopped walnuts until smooth paste
forms. Gradually add 1/2 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.

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