Tuesday, August 11, 2009

Pesto Risotto

2 cans fat free chicken broth (about four cups)
2 TBSP butter
2 tablespoons dried minced onion
1 tsp minced onion
1½ c. Arborio rice
½ c. dry white wine
½ c. grated Italian Blend cheese
½ tsp. pepper
3/4 cup pesto

In a medium saucepan, bring the broth to a simmer. Keep hot over low heat.

In a large, heavy saucepan, melt two TBSP of the butter over medium heat.

Add onion and garlic. Saute about 1 minute.

Add the rice and stir to coat with butter; saute 2 minutes.

Add the wine and simmer until almost completely evaporated, about 3minutes.

Add ½ c. of simmering broth and stir until almost completely absorbed, about 2 minutes.

Continue cooking the rice, adding the broth ½ cup at a time. Stir constantly and allow each addition to absorb before adding the next, until rice is tender but still firm, about 20 minutes.

Remove from heat. Stir in pesto, cheese, and pepper.