Recipe - Pesto Risotto - Country Living

Pesto; (recipe follows)
4 cup Homemade or lowsodium
canned chicken broth
1 cup Dry white wine
2 tablespoon Olive oil
1 One half cup Arborio rice
2 Cloves garlic; finely
chopped
One fourth teaspoon Salt; (opt.) (up to 1/2)
Fresh basil sprig; (opt.)

1. Prepare Pesto; set aside. In 2quart 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 One half 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. One half C at a time, until all liquid has been absorbed
and rice is creamy but slightly at denteabout 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 One half C packed
fresh basil leaves, One fourth C freshly grated Parmigiano Reggiano, One fourth C fresh
parsley sprigs, and 2 T pine nuts or chopped walnuts until smooth paste
forms. Gradually add One half C olive oil and process until well blended.

Nutritional information per serving without added saltprotein: 7 grams;
fat: 27 grams; carbohydrate: 40 grams; fiber: 1 gram; sodium: 475
milligrams; cholesterol: 4.milligrams; calories: 452.

Country Living/March/93 Scanned & fixed by DP & GG

Posted to recipeludigest by GramWag@aol.com on Feb 6, 1998