Recipe - Lower-Fat Pesto Walnut Risotto

1 One half tablespoon Vegetable oil
Three fourths cup Onion, chopped
1 cup Arborio rice
3 cup Lowfat chicken broth
One fourth cup Almost Nonfat Pesto
One half cup Walnuts
Three fourths cup Parmesan cheese
Freshly ground black pepper

Heat oil in 2quart microwavesafe dish on High for 2 minutes. Stir in
onion and cook on High for 2:30. Stir in rice to coat with oil and cook
1:30. Add 2 cups of broth and cook on high for 14 minutes, stirring once.
Add remaining broth and pesto and cook for 12 minutes, stirring once. Test
for doneness during last few minutes of cooking. Remove from microwave and
stir in walnuts and Parmesan. Serve immediately.
NOTES : Modified from Pesto Walnut Risotto in the New Basics by Sheila
Lukins and Julee Rosso. Directions are for 500 watt microwave oven.

Posted to MCRecipe Digest V1 #341

Recipe by: Laurie Morrison

From: SLaM laurie@cam.org

Date: Thu, 12 Dec 1996 23:44:04 0500