Pesto Risotto

Warm and cheesy risotto topped with a spoonful of fragrant basil pesto will certainly make your senses spin. Serve up this hearty, cold-weather favorite as a side or its own entrée.

INGREDIENTS

• 1/4 cup DeLallo Extra Virgin Olive Oil
• 1 onion, finely chopped
• 1 (17.6-ounce) box DeLallo Risotto Arborio Rice
• 1 cup dry white wine
• 8 cups chicken stock, heated (you may have stock left over, that is ok)
• 4 tablespoons butter
• 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
• 1/2 cup DeLallo Basil Pesto, warmed

DIRECTIONS

1. Heat the olive oil in a large saucepan over medium heat until hot. Add the onion and cook until translucent and softened, about 8 minutes. Make sure not to brown the onions. Add the rice and stir to coat each grain. Toast until they are opaque, about 4 minutes.
2. Add the white wine and cook until the liquid has absorbed, about 3 minutes. Add 1/2 cup of simmering broth and stir until almost completely absorbed. Continue cooking the rice by adding the broth one ladle at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next. Continue this process until the rice is tender and creamy yet still firm to the bite, or al dente, about 22 minutes total.
3. Remove from the heat and stir in the grated Parmigiano, butter, salt and pepper. This last touch of butter gives extra shine and creaminess to the dish.
4. Ladle into flat soup bowls. Spoon a small dollop of the DeLallo Pesto on top of each dish. Serve with additional Parmigiano.