*  Exported from  MasterCook  *

                              Pesto Risotto

Recipe By     : Country Cooking, Spring/Summer 1995, p.51
Serving Size  : 6    Preparation Time :0:00
Categories    : Rice                             Pesto

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pesto Sauce:
     1/2  c             Fresh basil leaves -- packed
     1/4  c             Parmigiano-Reggiano -- grated
     1/4  c             Parsley sprigs
   2      tb            Pine nuts or walnuts -- chopped
   1      cl            Garlic
     1/2  c             Olive oil
                        Risotto:
   4      c             Low-sodium chicken broth
   1      c             Dry white wine
   2      tb            Olive oil
   1 1/2  c             Arborio rice
   2      cl            Garlic -- finely chopped
     1/4  ts            Salt -- up to 1/2 ts (optional)
                        Fresh basil sprig (optional)

Pesto:

In food processor fitted with chopping blade, process basil leaves,
cheese, parsley sprigs, pine nuts or chopped walnuts, and garlic,
until smooth paste forms. Gradually add olive oil and process until
well blended. Set aside.

In 2 qt saucepan, heat broth and wine just to boiling. Remove from
heat. In large skillet, heat oil over medium heat. Add rice and
garlic; saute, stirring constantly, 3 minutes or until rice just
starts to brown. 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. Pour
rissotto into serving dish. Spoon pesto onto risotto in a spiral
pattern; top with basil sprig and serve immediately. It will become
sticky if allowed to stand before serving.

Posted by: RobieLynn


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