Modified from 365 Days
2 tbsp butter
1 medium onion, diced
2 garlic cloves, minced
1 1/2 cups arborio rice
4 cups chicken broth, divided
1/3 cup pesto (we made a bunch of this in the summer and froze it in ice cube trays - I just defrosted a few of the cubes)
1 1/2 lbs chicken breasts, cut in half
salt and pepper
My chicken was frozen, so I took a cup of the broth and first cooked the chicken. I did it to the minimum as it would get cooked a 2nd time. I then pulled the chicken and broth out and set aside for now.
Turn to sauté and add butter. Once it is melted, add in onions and sauté for 3 minutes. Add salt and pepper to taste. Now add in garlic and rice and stir for 1 minute. Now add in 1 cup of broth (so I added back in the broth I'd pulled earlier) and stir for 2 more minutes. Then add in rest of broth, pesto and chicken (as a note, it took me quite awhile to get my pesto to dissolve - a lot of stirring - but I think that was more because mine had been frozen and so was in the cubes).
Cover pot and secure lid. Turn to poultry and set for 10 minutes. When time is up, cancel and then let it sit for 10 more minutes. Then manually release the rest of the steam. Then open the pot and stir the rice.
Serves 6.