PESTO RISOTTO

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

1. 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.
2. 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.
3. Deglaze: pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed.
4. 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.
5. Finish: stir in the pesto sauce and Parmesan cheese. Season with salt and pepper to taste.
6. Garnish and serve: garnish with fresh basil if desired. Serve hot.