Pesto Walnut Risotto

Name: Pesto Walnut Risotto
Yield: 4 portions
Ingredients: ¾ cup freshly grated Parmesan cheese; ½ cup chopped walnuts; Freshly ground black pepper, to taste; 1 cup Arborio rice; 4 cups Berta’s Chicken Stock or canned broth; 4 cups Berta’s Chicken Stock or canned broth; 3 tablespoons Basil Pesto; 1½ tablespoons olive oil; ¾ cup Chopped onion

Preparation info

4
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This risotto is as green as a spring field. The Italians say never to combine pesto and Parmesan—but in this dish, we say absolutely! Be sure to make plenty—this is a hard one to stop savoring.

Ingredients

1½ tablespoons olive oil
¾ cup Chopped onion
1 cup

Spring
Pasta

Method

Heat the oil in a heavy saucepan or flameproof casserole. Add the onion and cook over low heat until soft, 3 minutes. Then add the rice and cook, stirring, another 3 minutes.
Meanwhile, bring the stock to a boil in another saucepan. Reduce the heat and keep it at a simmer.
Slowly add 1