Side Pannel
Pesto Risotto - Country Living
Pesto Risotto - Country Living
- Recipe Submitted by ADMIN on 09/26/2007
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.)
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 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
serving.)
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.
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
serving.)
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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