Pesto Risotto

[Guest guest]

This is excellent.

 

Pesto Risotto

 

Yield: 6 Servings

Pesto sauce:

1/2 cup Fresh basil leaves; packed

1/4 cup Parmigiano-reggiano; grated

1/4 cup Parsley sprigs

2 tablespoon Pine nuts; or chopped walnut

2 Cloves Garlic

1/2 cup Olive oil

Risotto:

4 cups broth; homemade, or

Canned

1 cup Dry white wine

2 tablespoon Olive oil

1 ½ cup Arborio rice

2 Cl Garlic; finely chopped

Salt; optional (1/4 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 2-quart 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, 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.)

 

 

Hummus and Pesto Recipes

 

hummus-and-pesto-recipes/

 

 

 

______________________________\

____Be a better Heartthrob. Get better relationship answers from someone who

knows. Answers - Check it out.

http://answers./dir/?link=list & sid=396545433