Risotto With Fresh Basil-Mint Pesto

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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