Makes 4-6 servings
- 3 Tbsp Olive Oil
- 1 Tbsp Butter
- 2 Shallots, peeled,
- 2/3 cup (5 oz.) Risotto
- 4 cups clear vegetable or chicken stock,
heated to simmer
- 3 Tbsp Basil Pesto (see recipe below)
- ¼ cup toasted Pine
- Parmesan cheese (optional)
- 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.
- 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.
- 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.