Try this great pesto risotto!
For the pesto, place all ingredients except the oil into a small food processor or blender and blitz until finely chopped. With the motor still running drizzle in the oil until a loose paste forms.
For the risotto, place stock into a pot and gently simmer. In a large pan on medium to low heat, sweat the onion and garlic and cook in the oil until soft. Now add the rice.
Coat the rice with the onion mixture by agitating the pan. Add the wine and allow the rice to absorb.
Ladle by ladle add the stock, allowing the rice to absorb the liquid each time. Do not over stir but rather agitate the pan. This should take 20 minutes.
Once cooked incorporate the butter and then remove from the heat. Fold through the Parmesan.
Add a couple of spoonfuls of risotto to a bowl and spoon over the pesto, allowing your guests to stir in the pesto at the table.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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