Pesto Risotto

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   In a medium pot, warm chicken stock on medium high heat.

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   In a separate deep skillet, cook onions and garlic with olive oil and cook until softened.

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   Add rice to onions and garlic and toast for 1 minute while stirring.

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   3.

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   Using a large ladle, spoon a small amount (about a cup) of heated stock into the rice-onion mixture and stir until absorbed.

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   Then add another ladleful of stock and stir.

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   Repeat this until all of the stock is used, and the rice is soft and cookedthis takes about 20 minutes.

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    It is important to warm the stock until hot so that you do not cool down your rice while you are cooking it by adding stock.

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    4.

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    Once all the stock is absorbed and the rice is fully cooked, remove the pot from the heat.

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    5.

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    Stir in the pesto and cherry tomatoes while the risotto is still warm just before serving.

No additional tips available.