Recipe: Pesto Walnut Rissotto

PESTO WALNUT RISSOTTO

1 1/2 tb olive oil
3/4 cup chopped onion
1 cup Arborio Rice
4 cups chicken broth
3 tb Basil Pesto (Store bought is OK)
3/4 cup freshly grated Parmesan
1/2 cup chopped walnuts
ground black pepper to taste

Saut the onion in the olive oil until soft. Add the rice and saut , stirring for another 3 minutes. Bring the chicken broth to a boil. Reduce heat & keep it simmering. Slowly add 1 cup of the broth to the rice, stirring constantly. Continue stirring, allowing the rice to simmer. When the Broth is absorbed, add 1/2 more cup and allow it to be absorbed, stirring frequently. Continue adding the stock 1/2 cup at a time, stirring constantly, until most of the broth had been added. Add the pesto with the remaining stock, stirring constantly, until the rice is slightly creamy & just tender. Stir in the Parmesan, walnuts & ground black pepper. Serve.