Title: Pesto Risotto
Categories: Entree Rice
Yield: 6 Servings
| PESTO SAUCE |
| 1/2 | c | Fresh basil |
| 1/4 | c | Parmesan cheese, grated |
| 1/4 | c | Fresh parsley |
| 2 | tb | Pine nuts |
| 1 | | Clove garlic |
| 1/2 | c | Olive oil |
| RISOTTO |
| 4 | c | Chicken broth |
| 1 | c | Dry white wine |
| 2 | tb | Olive oil |
| 1 1/2 | c | Arborio rice |
| 2 | | Cloves garlic, minced |
| 1/4 | ts | Salt (optional) |
1. Prepare pesto sauce: In food processor fitted with chopping blade,
process basil leaves, cheese, parsley sprigs, pine nuts and garlic, until
smooth paste forms. Gradually add olive oil and process until well blended.
Set aside. 2. In 2-quart saucepan, heat broth and wine just to boiling.
Remove from heat. 3. In large skillet, heat oil over medium heat. Add rice
and garlic; saute, stirring constantly, 3 minutes or until rice just starts
to brown. 4. Add 1/2 cup 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 cup at a time, until all
liquid has been absorbed and rice is creamy but slightly al dente (about 20
to 25 minutes). If desired, add salt to taste. 5. Spoon risotto onto
serving dish; spoon pesto sauce onto risotto in a spiral pattern; top with
basil sprig and serve immediately. By novmom@juno.com (Angela Gilliland) on
May 12, 1997