Risotto with Artisanal Basil Pesto with Parmesan and Pine nuts
Temps de préparation : 30 minutes
Temps de cuisson : 20 minutes
For 4 people:
200g of Risotto rice
50g of grated Parmesan
1l hot chicken broth
1 onion, thinly sliced
5 cl of white wine
Salt and pepper
1 jar of L’Epicurien Artisanal Basil Pesto with Parmesan and Pine nuts
Sauté the onion in a greased pan. Add the rice and stir.
Moisten with white wine and let the grains soak.
Pour in a ladle of broth and stir. Cover and leave to simmer.
When the liquid is absorbed, add a ladle of broth and mix.
Continue until all the stock is absorbed. The rice should be cooked although still slightly firm.
Add the pesto, then the butter and the Parmesan.
Let stand a few minutes before serving.