Pesto Risotto With Mushrooms

By á-170456

Ingredients

• 4 cups low-sodium chicken broth
• 2 tablespoons butter
• 1/2 cup finely-chopped onion
• 6 ounces mushrooms sliced
• 1 cup Arborio rice
• 1/2 cup white wine
• 1/3 cup prepared pesto
• 1/2 cup whipping cream
• 1/3 cup grated Parmesan cheese
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 2

Preparation

Step 1

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.