LES RECETTES

Risotto with Artisanal Basil Pesto with Parmesan and Pine nuts

Temps de préparation : 30 minutes

Temps de cuisson : 20 minutes

INGREDIENTS

For 4 people:

200g of Risotto rice

50g of grated Parmesan

10g Butter

1l hot chicken broth

1 onion, thinly sliced

5 cl of white wine

Olive oil

Salt and pepper

1 jar of L’Epicurien Artisanal Basil Pesto with Parmesan and Pine nuts

PRÉPARATION

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.

Risotto with Artisanal Basil Pesto with Parmesan and Pine nuts

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