Pesto Risotto
Prep time:
Cook time:
Total time:
- 1 Tablespoon Olive Oil
- ½ White Onion
- 1 Cup Arborio Rice
- 3 Cups Chicken Stock
- ⅓ Cup White Wine
- ½ - 1 Cup Pesto Sauce
- ¾ Cup Finely Shredded Parmesan Cheese
- 1½ Tablespoons Heavy Cream
- Finely Chop or Mince the Onion.
- Heat the Olive Oil in a Skillet, saute Onion until transparent.
- Add Rice to the skillet and saute it in with the Onion for about a minute.
- Slowly add in the Chicken Stock ½ - 1 Cup at a time, stirring constantly.
- Once all the Stock has been added and the Rice is sticky and al dente (or soft if you prefer), add the Wine and stir until it dissipates.
- Add Pesto and stir until incorporated.
- Add Cheese and Cream and mix until incorporated.
- Serve.
Recipe by at https://www.thehungrydater.com/pesto-risotto/
3.5.3228