Risotto with pesto

Preparation time: 30 minutes
Cooking time: 20 minutes

INGREDIENTS 

For 4 people

• 200g risotto rice
• 50 g grated parmesan
• 10g butter
• 1 L hot chicken broth
• 1 chopped onion
• 5 cl of dry white wine
• Olive oil
• Salt pepper
• 1 jar of L'Épicurien Artisanal Pesto of your choice ( Basil Pesto, Parmesan Pine Nuts , Crushed Almond Arugula Pesto , Parmesan Mushroom Pesto , Rosso Pesto , etc.)

PREPARATION

Brown the onion in a previously oiled pan. Add the rice and mix.

Moisten with the white wine and let the grains soak up.

Pour a ladle of broth and stir. Cover and let simmer on low.

When the liquid is absorbed, add a ladle of broth, mix.

Do this until all the broth has been absorbed. The rice should be cooked but still slightly firm.

Add the pesto, then the butter and the parmesan. Mix.

Leave to rest for a few minutes, covered, before serving.