Pesto Risotto

Makes 4-6 servings
  • 3 Tbsp Olive Oil
  • 1 Tbsp Butter
  • 2 Shallots, peeled, sliced thinly
  • 2/3 cup (5 oz.) Risotto Arborio Rice
  •  4 cups clear vegetable or chicken stock, heated  to simmer
  • 3 Tbsp Basil Pesto (see recipe below)
  • ¼ cup toasted Pine Nuts
  • Parmesan cheese (optional)
  1. Heat the olive oil in a large saucepan over medium heat until hot, add the rice and toast, stirring constantly for about 1 minute. Add the shallots and cook until translucent and softened, about 5 minutes.
  2. Add 1/2 cup of the simmering, vegetable or chicken broth, and stir until almost completely absorbed. Continue cooking the rice, adding the broth one ladle at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next.  Continue this process until the rice is tender and creamy yet still firm to the bite, or al dente, about 25-30  minutes.
  3. Remove from the heat and stir in the Pesto, butter, salt and pepper.  When ready to serve at the toasted pine nuts to the top and if you would like, add a sprinkle of Parmesan cheese to the top of each serving.