Name: Pesto Risotto - Country Living
Ingredients: Pesto; (recipe follows); 4 c Homemade or low-sodium canned chicken broth; 1 c Dry white wine; 2 tb Olive oil; 1 1/2 c Arborio rice; 2 Cloves garlic; finely chopped; 1/4 ts Salt; (opt.) (up to 1/2); Fresh basil sprig; (opt.)

You see, the standards you set for yourself and your ministry are directly related to your view of God. If you are feeding your soul everyday on the grace and glory of God, if you are in worshipful awe of His wisdom and power, if you are spiritually stunned by His faithfulness and love, and if you are daily motivated by His presence and promises, then you want to do everything you can to capture and display that glory to the people God has placed in your care. It is your job as a pastor to pass this glory down to another generation, and it is impossible for you to do that if you are not being awestricken by God’s glory yourself.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Meats		Side dish, Rice	6	Servings

INGREDIENTS

		Pesto; (recipe follows)
4	c	Homemade or low-sodium canned chicken broth
1	c	Dry white wine
2	tb	Olive oil
1 1/2	c	Arborio rice
2		Cloves garlic; finely chopped
1/4	ts	Salt; (opt.) (up to 1/2)
		Fresh basil sprig; (opt.)

INSTRUCTIONS

1. Prepare Pesto; set aside. In 2-quart saucepan, heat broth and wine just
to boiling. Remove from heat.
2. In large skillet, heat oil over medium heat. Add rice and garlic; saute,
stirring constantly. 3 minutes or until rice just starts to brown.
3. Add 1/2 C of the hot broth mixture; cook, stirring constantly, until all
the liquid has been absorbed. Continue to cook, stirring constantly and
adding broth mixture. 1/2 C at a time, until all liquid has been absorbed
and rice is creamy but slightly at dente-about 20 to 25 minutes. If
desired, add salt to taste. Pour risotto into serving dish.
4. Spoon pesto onto risotto in a spiral pattern; top with basil sprig and
serve immediately. (Risotto will become sticky if allowed to stand before
serving.)
Pesto: In food processor fitted with chopping blade, process 1/2 C packed
fresh basil leaves, 1/4 C freshly grated Parmigiano Reggiano, 1/4 C fresh
parsley sprigs, and 2 T pine nuts or chopped walnuts until smooth paste
forms. Gradually add 1/2 C olive oil and process until well blended.
Nutritional information per serving without added salt-protein: 7 grams;
fat: 27 grams; carbohydrate: 40 grams; fiber: 1 gram; sodium: 475
milligrams; cholesterol: 4.milligrams; calories: 452.
Country Living/March/93 Scanned & fixed by DP & GG
Posted to recipelu-digest by GramWag@aol.com on Feb 6, 1998

A Message from our Provider:

“Jesus: add a whole new dimension to your life”