Recipe - Pesto Risotto

Pesto sauce:
One half cup Fresh basil leaves; packed
One fourth cup Parmigianoreggiano; grated
One fourth cup Parsley sprigs
2 tablespoon Pine nuts; or chopped walnut
1 Cl Garlic
One half cup Olive oil
Risotto:
4 cup Chicken broth; homemade, or
Canned; lowsodium
1 cup Dry white wine
2 tablespoon Olive oil
1 One half cup Arborio rice
2 Cl Garlic; finely chopped
One fourth teaspoon Salt; optional (One fourth to
1/2)
Fresh basil sprig; optional

Recipe by: Country Cooking Spring/Summer 1995, pg. 51 Prepare Pesto: In
food processor fitted with chopping blade, process basil leaves, cheese,
parsely sprigs, pine nuts or chopped walnuts and garlic, until smooth paste
forms. Gradually add olive oil and process until well blended. Set aside.

In 2quart 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 liqu
has been absorbed. Continue to cook, stirring constantly and adding broth
mixture, One half cup at a time, until all liquid has been absorbed and rice is
creamy but slightly al denteabout 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.)