Awesome Basil Risotto
||45 mins total
For when you've got the time and inclination to cook, this recipe can be prepared in 45 minutes or less.
5 1/2 cups vegetable broth (44 fluid ounces)
2 medium onions
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 1/2 cups Carnaroli or Riso Nano rice (about 10 1/2 ounces)
1/2 cup dry white wine
2 T Pesto
½ cup grated Parmesan *
In a saucepan bring broth to a simmer and keep at a bare simmer.
Finely chop onions. In a 4- to 5-quart heavy kettle cook onions in 1/4 cup oil, covered, over moderately low heat, stirring occasionally, until soft but not browned, about 10 minutes.
Add rice and cook, uncovered, over low heat, stirring, 10 minutes. Increase heat to moderate and add wine.
Cook mixture, stirring constantly, until wine is absorbed. Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed.
Continue adding broth, about 1/2 cup at a time, and cooking mixture at a strong simmer, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth left over.)
Remove kettle from heat and stir in pesto, Parmesan cheese, remaining tablespoon oil, and salt and pepper to taste. Add additional pesto to taste
Options: Try adding a small pinch of saffron, ½ cup of English peas, and/or ½ cup of toasted pine nuts to customize the rice to your taste. Serve risotto immediately. Serves 4 as a main dish or 6 as a side dish.
* Traditional Parmesan is not exactly a vegetarian cheese, there are though a limited number of alternatives.
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