| 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
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