| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
Italian |
Casseroles, Freezable, Italian, Low-calorie, Main dishes |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Vegetable oil |
| 3/4 |
c |
Onion, chopped |
| 1 |
c |
Arborio rice |
| 3 |
c |
Lowfat chicken broth |
| 1/4 |
c |
Almost Nonfat Pesto |
| 1/2 |
c |
Walnuts |
| 3/4 |
c |
Parmesan cheese |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Heat oil in 2-quart microwave-safe dish on High for 2 minutes. Stir in
onion and cook on High for 2:30. Stir in rice to coat with oil and cook
1:30. Add 2 cups of broth and cook on high for 14 minutes, stirring once.
Add remaining broth and pesto and cook for 12 minutes, stirring once. Test
for doneness during last few minutes of cooking. Remove from microwave and
stir in walnuts and Parmesan. Serve immediately.
NOTES : Modified from Pesto Walnut Risotto in the New Basics by Sheila
Lukins and Julee Rosso. Directions are for 500 watt microwave oven.
Posted to MC-Recipe Digest V1 #341
Recipe by: Laurie Morrison
From: SLaM <laurie@cam.org>
Date: Thu, 12 Dec 1996 23:44:04 -0500
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”