Green Risotto With Hazelnut Pesto Recipes

Steps:

• Bring the broth to a boil in a large saucepan. Add the green beans and cook until just bright green and crisp-tender, about 3 minutes. Transfer to a bowl with a slotted spoon. Reduce the heat under the broth to low to keep steaming. Melt the butter in a large saucepot over medium-high heat. Add the onion and a pinch of salt. Cook, stirring occasionally, until almost translucent, about 3 minutes. Add the rice and cook, stirring, until evenly coated and very lightly toasted, about 2 minutes. Add the wine and boil until all the liquid evaporates. Add 1 cup of the hot broth and cook, stirring, until all the liquid is absorbed. Repeat with the remaining broth, stirring continuously, adding 1 cup at a time, and letting each addition absorb before adding the next. The whole process will take about 30 minutes, at which point, the rice should be just tender. Remove from the heat and fold in the pesto until evenly distributed. Season to taste with salt. Immediately divide among serving bowls and top with a dollop of mascarpone, baby kale leaves, and shaved Parmesan. Serve hot.

Steps:

• Begin by melting the butter in a large saucepan or wok.
• Add the onion and fry for a few minutes.
• Add the pepper to the onion and fry for another two or three minutes.
• Turn the heat down to medium-low.
• Add the rice and stir to coat.
• The rice grains should turn from cloudy to clear.
• Begin adding the bouillon, about 1/4 cup at a time.
• It's important to keep stirring, as the rice will absorb the liquid quickly and could burn if left unattended.
• After about 10 minutes, add the chopped tomato and the zucchini.
• After 20 minutes add the mushrooms.
• Continue to add bouillon when the rice has absorbed it.
• After about 25 minutes add the peas.
• The bouillon should be just about up by now.
• The rice usually takes about 25-30 minutes to finish cooking.
• To test for doneness, take a bite.
• It could be a bit chewy, but shouldn't be really hard.
• After the bouillon has been used up and the rice is done, stir in the pesto.
• Mix well.
• You can add salt and pepper to taste.
• Mixing in some extra grated parmesan makes the rice a bit creamier.
• Top with a bit of parmesan, if desired.
• Serve with a nice crusty bread.
• For Vegetarian use the Vegetable Stock.