Pesto Risotto With Mushrooms

Recipe Ingredients

4 cups	948ml	Low-sodium chicken broth
2 tablespoons	30ml	Butter
1/2 cup	31g / 1.1oz	Finely-chopped onion
6 oz	170g	Mushrooms - sliced
1 cup	160g / 5.6oz	Arborio rice
1/2 cup	118ml	White wine
1/3 cup	78ml	Prepared pesto
1/2 cup	118ml	Whipping cream
1/3 cup	48g / 1.7oz	Grated Parmesan cheese
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Bring chicken broth to simmer in saucepan. Melt butter in medium saucepan over medium heat. Add onion and mushrooms and saute until golden, 6 to 8 minutes.

Add rice and stir to coat with butter. Add wine and cook, stirring constantly, until wine is almost evaporated, 2 to 3 minutes. Add 1/2 cup chicken broth and simmer, stirring frequently, until most of broth has been absorbed, 2 to 3 minutes.

Add another 1/2 cup broth and simmer, stirring frequently, until broth is absorbed; repeat with remaining broth, stirring and simmering, until rice is creamy and al dente, about 15 to 18 minutes total.

Add pesto and cream and cook 2 minutes. Stir in Parmesan and salt and pepper to taste.

This recipe yields 2 servings.

Each serving: 659 calories; 1,275 mg sodium; 128 mg cholesterol; 49 grams fat; 42 grams carbohydrates; 16 grams protein; 0.87 gram fiber.

Source:
The Los Angeles Times, 07-07-1999

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