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Risotto with Lemon Pesto
(0 votes)
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 1 hr
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Ingredients
for
4
- For Pesto
- ¾ cup Pine nuts (dry roasted and divided)
- 1 cup fresh Basil
- 3 cloves garlic cloves (minced)
- 0.333 cup lemon juice
- 3 Tbsps olive oil
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- For Risotto
- 6 cups low-sodium Chicken broth
- 3 ½ Tbsps butter
- 1 ½ Tbsps olive oil
- 2 cups Arborio rice
- ¼ cup dry white wine
- 1 cup Parmesan (freshly grated)
- ½ cup dry roasted Pine nuts (from above pesto recipe)
- 2 sprigs rosemary (leaves of one sprig finely chopped)
- 1 Tbsp fresh lemon juice
- 1 Tbsp fresh Lemon peel (grated)
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
For Pesto:
2.
Dry roast pine nuts in a medium skillet until lightly browned.
3.
Place all ingredients in a food processor and process until smooth; set aside.
4.
For Risotto:
5.
In a large saucepan over medium heat, bring chicken broth to a simmer. Reduce heat to low, cover to keep warm.
6.
Melt 1 1/2 tablespoons of butter with the olive oil in a heavy large skillet over medium heat. Add rice and stir for 1 minute to coat well. Add wine, stirring until evaporated, about 1 minute. Add 1 1/2 cups hot chicken broth and simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to absorb before adding the next 1/2 cup. Stir frequently until rice is creamy and tender, about 30 to 35 minutes. Stir in Parmesan cheese, pine nuts, rosemary, lemon juice and peel; plus remaining butter. Stir in pesto. Season with salt and pepper; to taste. Transfer to bowl and serve. Garnish with fresh rosemary sprig.
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