Risotto With Pesto


In large saucepan (or in glass measuring cup for microwave) heat chicken broth and wine just until boiling. Remove from heat.

In a large skillet, heat olive oil over medium heat. Add the rice and saute (stirring constantly) for 3-4 minutes or until rice begins to brown. Add garlic, continue stirring and begin adding broth/wine mixture in 1/2 cup increments. After each addition, stir until the broth is completely absorbed. Test after 20 minutes. When rice is al dente and all liquid is absorbed, remove risotto from heat and pour into a serving bowl. Spoon pesto onto risotto in a spiral pattern and serve immediately. 4-6 servings.