Pesto Risotto

Photo: flickr user Brenda Annerl

Ingredients

cup Fresh basil leaves, packed

cup Parmigiano-reggiano, grated

cup Parsley sprigs

2 tablespoons Pine nuts, or chopped walnut

1 cl Garlic

cup Olive oil

4 cups Chicken broth, homemade, or

Canned, low-sodium

1 cup Dry white wine

2 tablespoons Olive oil

cup Arborio rice

2 cls Garlic, finely chopped

teaspoon Salt, optional (¼ to ½)

Fresh basil sprig, optional

Preparation

Prepare Pesto: Infood processor fitted with chopping blade, process basil leaves, cheese, parsely sprigs, pine nuts or chopped walnuts and garlic, until smooth paste forms. Gradually add olive oil and process until well blended. Set aside.

In 2-quart saucepan, heat broth and wine just to boiling. Remove from heat In large skillet, heat oil over medium heat. Add rice and garlic; saute, stirring constantly, 3 minutes or until rice just starts to brown. Add 1/2 cup of the hot broth mixture; cook, stirring constantly, until all the liqu has been absorbed. Continue to cook, stirring constantly and adding broth mixture, 1/2 cup at a time, until all liquid has been absorbed and rice is creamy but slightly al dente-about 20 to 25 minutes. If desired, add salt to