Pesto risotto

 
                               Pesto Risotto
 
 Recipe By     : Country Cooking  Spring/Summer 1995, pg. 51
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Rice                             Side Dishes
                 Pesto                            Tried
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Pesto Sauce:
      1/2  Cup           Fresh Basil Leaves -- packed
      1/4  Cup           Parmigiano-Reggiano -- grated
      1/4  Cup           Parsley Sprigs
    2      Tablespoons   Pine nuts -- or chopped walnuts
    1      Clove         Garlic
      1/2  Cup           Olive Oil
                         Risotto:
    4      Cups          Chicken Broth -- homemade, or canned
                          -- low-sodium
    1      Cup           Dry White Wine
    2      Tablespoons   Olive Oil
    1 1/2  Cups          Arborio Rice
    2      Cloves        Garlic -- finely chopped
      1/4  To            1/2 Teaspoon Salt -- optional
                         Fresh Basil Sprig -- optional
 
 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 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.)
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : From RobieLynn. Very tasty.
 It took slightly longer for the rice to get tender when I did it.