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Pesto Risotto

kshitiz.shekhar's picture
Its a classical Italian rice preparation.
Ingredients
  Packed basil leaves 1 Cup (16 tbs)
  Pine nuts 1⁄3 Cup (5.33 tbs)
  Garlic 4 Clove (20 gm)
  Dry white wine 1⁄2 Cup (8 tbs)
  Olive oil 1⁄3 Cup (5.33 tbs)
  Arborio rice 1 Cup (16 tbs)
  Chicken stock 3 Cup (48 tbs)
  Freshly grated parmesan 1⁄4 Cup (4 tbs)
  Olive oil 1 Teaspoon
Directions

In a large pan heat the olive oil then added the rice until it became translucent around the edges but not toasty. Add the chicken stock, which had been simmering on a separate burner, bit by bit over the course of the next twenty five minutes whilst stirring in a counter clockwise motion. The idea is to make sure the liquid is absorbed by the rice before adding your next splash. As a final step after adding in the last of the chicken stock, stir in the pesto and topped it off with freshly grated Parmesan.

A good risotto should not be sticky nor should it be too liquidy. Finally, I decorate the top of the plate with two licorice basil leaves.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Feel: 
Cheesy
Method: 
Slow Cooked
Ingredient: 
Rice
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
2

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4 Comments

Hyde.Ray's picture
How hard u work chef? I here chefs work very hard.
kshitiz.shekhar's picture
Haa haa You will come to know when u will make kitchen as a carrier. But for people who enjoy cooking don't feel it hard.
Hyde.Ray's picture
I wonder what kinda life partners of chefs have?
kshitiz.shekhar's picture
they must be very understanding,caring & loving. :)