By: Kecia’s Flavor Breakthrough!
I haven’t made risotto in a long time, it is such a treat! Creamy, highly seasoned and a little cheesy with a little added texture of a wild rice blend. Can’t beat it for a side dish, creamy, nutty and cheesy! I made this to go with my Cheesy Spinach Stuffed Chicken Breasts!
- 2 Tbsp. Olive Oil
- 3/4 cup arborio rice
- 1/4 cup wild rice blend
- 1 cup dry white wine
- 3 cups chicken broth
- ½ of an onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp. Of your favorite pesto sauce
- 1/4 cup shredded parmesan
- salt and pepper to taste
Heat olive oil over medium high heat, add the onion and garlic, cook for about a minute, stir in the rices, stir to coat. Add the wine, cook and stir until wine is just about absorbed. Stir in one cup of the chicken broth, cook and stir until about absorbed, repeat with the remaining 2 cups of broth. Stir in the pesto sauce and parmesan until melted. Add salt and pepper to taste.