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INGREDIENTS
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1 cup white wine (or chicken/vegetable broth)
- 3 cups chicken or vegetable broth
- ½ cup pesto sauce (store-bought or homemade)
- ½ cup grated Parmesan cheese
- salt and pepper to taste
- fresh basil for garnish (optional)
METHOD
- Prepare soffritto: heat olive oil in a large pan over medium heat. Add the chopped onion, carrot, and celery. Cook until softened, about 5-7 minutes, stirring occasionally.
- Add garlic and rice: stir in the minced garlic and cook for 1 minute. Add the Arborio rice and cook for 1-2 minutes, until the rice edges are slightly translucent.
- Deglaze: pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed.
- Simmer: add the broth, 1/2 cup at a time, stirring frequently. Allow the rice to absorb the liquid before adding more broth. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- Finish: stir in the pesto sauce and Parmesan cheese. Season with salt and pepper to taste.
- Garnish and serve: garnish with fresh basil if desired. Serve hot.