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Risotto With Fresh Basil-Mint Pesto Recipe

Risotto With Fresh Basil-Mint Pesto Recipe

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Ingredients:

Serving

2 tsp fresh lemon juice
1/2 cup shallot, thinly sliced
3 tbsp extra virgin olive oil
1 cup arborio rice
4 cups hot vegetable broth
2 cups boiling water
salt
fresh ground black pepper
grated parmesan cheese
4 cups fresh basil leaves, chopped, lightly packed
1 cup mint leaf, stems removed, chopped, lightly packed
2 garlic cloves, peeled and chopped
1/2 lemon , zest of, finely grated (about 1 1/2 tsp)
1/2 tsp salt , to taste
3 tbsp pine nuts or 3 tbsp almonds or 3 tbsp walnuts

Directions:

PESTO: In a food processor or blender, combine the basil leaves, mint, garlic and lemon zest. Blend until smooth. Add the salt and pine nuts, pulsing until nuts are chopped.
With motor running, slowly drizzle the lemon juice and 2 tablespoons olive oil through the feed tube until you have a smooth puree.
Season pesto to taste with pepper and set aside. Pesto can be prepared up to 4 hours in advance. For best results, do not freeze.
RISOTTO: In a saucepan, heat the remaining olive oil over medium-high heat. Saute the shallots until soft, approximately 2 minutes. Next, add the arborio rice, cooking until grains are opaque and glisten , about another 2 minutes. Be careful not to burn the rice, reducing heat if necessary!
{{Slowly}} stir in 1 cup hot broth. Once broth is absorbed, add more broth, 1/2 cup at a time, stirring the rice constantly. Stir until liquid is absorbed.
For the next step, add the boiling water in the same manner as the broth, 1/2 cup at a time, stirring constantly. Reduce heat to medium. Stop adding water when rice is almost done- or al dente . (That means you may or may not use all of the boiling water.).
When rice is al dente, continue stirring constantly. Rice should look moist and not dried out;- the grains creamy looking.
Keep stirring the arborio rice until thick and creamy about 5 minutes more.
Season to taste with salt and freshly cracked black pepper.
To serve, divide the cooked risotto among 4 bowls and stir in 1/4 cup of the pesto into each bowl.
Serve the Parmesan cheese on the side, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	575.31 Kcal (2409 kJ)
Calories from fat	190.56 Kcal
		% Daily Value*
Total Fat	21.17g	33%
Cholesterol	2.46mg	1%
Sodium	1601.24mg	67%
Potassium	909.82mg	19%
Total Carbs	79.55g	27%
Sugars	6.91g	28%
Dietary Fiber	10.38g	42%
Protein	11.37g	23%
Vitamin C	31mg	52%
Vitamin A	3mg	99%
Iron	358.7mg	1993%
Calcium	219mg	22%

Amount Per 100 g
Calories	104.48 Kcal (437 kJ)
Calories from fat	34.61 Kcal
		% Daily Value*
Total Fat	3.85g	33%
Cholesterol	0.45mg	1%
Sodium	290.78mg	67%
Potassium	165.22mg	19%
Total Carbs	14.45g	27%
Sugars	1.26g	28%
Dietary Fiber	1.88g	42%
Protein	2.07g	23%
Vitamin C	5.6mg	52%
Vitamin A	0.5mg	99%
Iron	65.1mg	1993%
Calcium	39.8mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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