White Risotto with Pesto Chicken

January 05, 2014

This is one of my favorite comfort foods. A white risotto is a great base to add so many things to to make it even better. I decided that this blustery fall day I would drizzle fresh pesto on top. I added some marinaded pesto chicken breast as well.

For pesto & chicken:
a handful of basil leaves chopped
1-3 cloves of garlic (depending on how much you like garlic)
1/3 cup toasted pine nuts
about 1/8 cup finely grated parmigiano-reggiano (more a taste and consistency preference)
4-8 tbsp cold pressed virgin olive oil
sea salt and pepper to taste
For the Risotto
2 tbsp of olive oil
1 tbsp of butter
1 medium shallot peeled and finely chopped
4-5 stalks of celery finely chopped
3 cloves of garlic finely chopped
2 cups Arborio rice
3 good sized room temperature glasses of white wine
32 ounces of heated chicken stock
5 tbsp of butter
6 oz of parmigiano-reggiano
sea salt and pepper to taste

For the pesto & chicken: First I chopped up the basil as best as I could After toasting the pine nuts just for a couple minutes in the oven I added them to the basil leaves and garlic. Blend pesto I first...
See the full directions on my site

Nutritions

Calories
483

Sodium
215mg
8% DV

Fat
21g
32% DV

Protein
9g
18% DV

Carbs
60g
20% DV

Fiber
7g
30% DV