Pesto riso

Name: pesto riso
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 30 g butter; 2 shallots shredded; 2 toes garlic finely chopped; 300 g risotto rice bag of 500 g; 1 liter chicken bouillon eg from tablet; 50 g pine nuts container 80 g; 5 el olive oil; 1 tray basil (15 g), only the leaves; 100 g Grana Padano (cheese), grated

A tasty Italian recipe. The side dish contains the following ingredients: poultry, butter, shallots (chopped), garlic (finely chopped), risotto rice (bag 500 g), chicken broth (eg of tablet), pine nuts (bowl 80 g), olive oil, basil ((15 g) ), only the leaves), Grana Padano ((cheese) and grated).

Ingredients

Kitchen Stuff

food processor

Directions

Heat the butter and fruit the shallots and 1 clove of garlic for 3 minutes. Add the rice and cook for 3 minutes until the grains are glassy. Add a dash of stock and stir until it is absorbed. Add another dash of broth and continue until the rice is tender. This takes about 20 minutes. Meanwhile, toast 25 g pine nuts in a frying pan without oil or butter in 3 min. Golden brown. Let cool on a plate. Put the rest of the seeds with the oil and the remaining garlic in the food processor. Keep some basil behind and put the rest in the food processor. Grind briefly to pesto and stir in 50 g of cheese, pepper and salt.
Divide the risotto over 4 plates. Spoon the pesto over it. Divide the rest of the cheese, pine nuts and the retained basil. Serve immediately. Delicious with the vine tomato and zucchini from the oven.