Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Pesto (recipe follows) 1 1/2 c Arborio rice
4 c Homemade or low-sodium 2 Cloves garlic, finely
-canned chicken broth -chopped
1 c Dry white wine 1/4 To 1/2 t salt (opt.)
2 tb Olive oil Fresh basil sprig (opt.)

1. Prepare Pesto; set aside. In 2-quart saucepan, heat broth and wine
just to boiling. Remove from heat.

2. In large skillet, heat oil over medium heat. Add rice and garlic;
saute, stirring constantly. 3 minutes or until rice just starts to
brown.

3. Add 1/2 C of the hot broth mixture; cook, stirring constantly,
until all the liquid has been absorbed. Continue to cook, stirring
constantly and adding broth mixture. 1/2 C at a time, until all
liquid has been absorbed and rice is creamy but slightly at
dente-about 20 to 25 minutes. If desired, add salt to taste. Pour
risotto into serving dish.

4. Spoon pesto onto risotto in a spiral pattern; top with basil sprig
and serve immediately. (Risotto will become sticky if allowed to
stand before serving.)

Pesto: In food processor fitted with chopping blade, process 1/2 C
packed fresh basil leaves, 1/4 C freshly grated Parmigiano Reggiano,
1/4 C fresh parsley sprigs, and 2 T pine nuts or chopped walnuts
until smooth paste forms. Gradually add 1/2 C olive oil and process
until well blended.

Nutritional information per serving without added salt-protein: 7
grams; fat: 27 grams; carbohydrate: 40 grams; fiber: 1 gram; sodium:
475 milligrams; cholesterol: 4.milligrams; calories: 452.

Country Living/March/93 Scanned fixed by DP GG

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