Pesto Risotto With Mushrooms
By: Anonymous
Published: Friday, December 4, 2009 - 11:34pm

Ingredients




4 cups low-sodium chicken broth
2 tablespoons butter
1/2 cup finely-chopped onion
6 ounces mushrooms sliced
1 cup Arborio rice
1/2 cup white wine
 cup prepared pesto
1/2 cup whipping cream
 cup grated Parmesan cheese
Salt to taste
Freshly-ground black pepper to taste

Preparation

1 Bring chicken broth to simmer in saucepan. Melt butter in medium saucepan over medium heat. Add onion and mushrooms and saute until golden, 6 to 8 minutes. 2 Add rice and stir to coat with butter. Add wine and cook, stirring constantly, until wine is almost evaporated, 2 to 3 minutes. Add 1/2 cup chicken broth and simmer, stirring frequently, until most of broth has been absorbed, 2 to 3 minutes. 3 Add another 1/2 cup broth and simmer, stirring frequently, until broth is absorbed; repeat with remaining broth, stirring and simmering, until rice is creamy and al dente, about 15 to 18 minutes total. 4 Add pesto and cream and cook 2 minutes. Stir in Parmesan and salt and pepper to taste. 5 This recipe yields 2 servings.