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Risotto with Pesto
A bright green risotto: basil, pine nuts, garlic and olive oil are blended into a quick pesto stirred in at the very end. Because it is added off the heat, the basil stays fresh and fragrant.
- YieldServes 4
- Hands-on30 min
- Total46 min
- Difficulty
Ingredients
Pesto
- 1 clovegarlic, medium, halved
- 28 gfresh basil leaves, about 3/4 cup packed
- 35 gpine nuts
- 3 tbspextra-virgin olive oil
- ½ tspsalt
Risotto
- ½yellow onion, medium
- 2 tbspextra-virgin olive oil
- 350 gItalian risotto rice, Carnaroli, Vialone Nano or Arborio
- 1.4 Lwater, hot
- 1 tspsalt, for the cooking water
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