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RISOTTO WITH PESTO Recipe

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This recipe for RISOTTO WITH PESTO is from The Sefcik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 oz Risotto -(Arborio Beretta Rice)
4 Tbsp. Olive oil
2 Tbsp. Fresh pesto sauce
7 cups of clear broth (boiling)
2 Tbsp. fresh finely chopped onion
1 Tbsp. of fresh butter (optional)
Directions:
Directions:
Melt the fresh butter and the oil in an anti-sticking double -bottom pan. Fry gently the onion until golden; pour in the rice and toast it stirring constantly for about 2 minutes, on a very low heat. Pour half of the boiling broth into mixture, and continue to add the remaining boiling broth as it cooks. 2 or 3 minutes before the rice is finished add the fresh Pesto to the risotto and stir gently. When the rice is cooked (it should be neither to hard, nor too soft) take the saucepan off the heat flame. Pour risotto in a suitable serving dish; let it set for about 2 mins before eating.
Number Of Servings:
Number Of Servings:
6-8 servings
Personal Notes:
Personal Notes:
Quick easy dish. Can change recipe by adding veggies or mushrooms and deleting pesto. Can use different broths; beef, chicken, veggie for different flavors.

 

 

 

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