Pesto Risotto with Toasted Pine Nuts

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 35 minutes

Składniki

2 tablespoons unsalted butter

1 large shallot (finely chopped)

3 cloves garlic (finely chopped)

1 cup arborio rice

1/2 cup white cooking wine (optional)

4 cups vegetable stock (substitute chicken stock or water)

1/2 cup parmesan cheese (grated)

1/2 cup pesto*

salt and pepper (to taste)

1/4 cup pine nuts (toasted)

Wskazówki

In a small dry skillet, toast the pine nuts over medium heat for 2-3 minutes until golden brown. Transfer to a small bowl and set aside.

In a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave if you're lazy like me). Remove from the heat and set aside.

In a large skillet or stockpot, melt the butter over medium heat and sauté the shallots, and garlic for about 5 minutes or until soft and fragrant.

Add in the rice and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.

Add in ½ cup of the warmed vegetable stock, and stir the risotto until completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it's all absorbed and the rice is fully cooked.

Stir in the parmesan cheese until melted and fully combined.

Then remove from the heat and stir in the pesto. Then taste and add salt and pepper if needed.

Garnish the pesto risotto with the toasted pine nuts, shredded parmesan cheese, and fresh basil!

Wartości Odżywcze

• Wielkość Porcji: 1
• Kalorie: 368 kcal
• Tłuszcz Całkowity: 15 g
• Tłuszcz Nasycony: 4 g
• Tłuszcz Nienasycony: 2 g
• Cholesterol: 11 mg
• Sód: 1432 mg
• Węglowodany Całkowite: 47 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 4 g
• Białko: 10 g