Pesto Risotto with Fall Greens Recipe

Name: Pesto Risotto with Fall Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1-quart) containers low-sodium chicken broth; 12 ounces green beans, trimmed and cut into 2-inch lengths; 4 tablespoons unsalted butter; 1 small onion, very finely chopped; Kosher salt; 4 cups Arborio rice; 2 cups dry white wine; 1 (7-ounce) container basil pesto; 1 (8-ounce) container mascarpone cheese, room temperature.; 2 cups baby kale leaves; 2 ounces Parmesan cheese, shaved

Servings: persons

1 (1-quart) containers low-sodium chicken broth
12 ounces green beans, trimmed and cut into 2-inch lengths
4 tablespoons unsalted butter
1 small onion, very finely chopped
Kosher salt
4 cups Arborio rice
2 cups dry white wine
1 (7-ounce) container basil pesto
1 (8-ounce) container mascarpone cheese, room temperature.
2 cups baby kale leaves
2 ounces Parmesan cheese, shaved

1
Bring the broth to a boil in a large saucepan.
2
Add the green beans and cook until just bright green and crisp-tender, about 3 minutes.
3
Transfer to a bowl with a slotted spoon.
4
Reduce the heat under the broth to low to keep steaming.
5
Melt the butter in a large saucepot over medium-high heat.
6
Add the onion and a pinch of salt.
7
Cook, stirring occasionally, until almost translucent, about 3 minutes.
8
Add the rice and cook, stirring, until evenly coated and very lightly toasted, about 2 minutes.
9
Add the wine and boil until all the liquid evaporates.
10
Add 1 cup of the hot broth and cook, stirring, until all the liquid is absorbed.
11
Repeat with the remaining broth, stirring continuously, adding 1 cup at a time, and letting each addition absorb before adding the next.
12
The whole process will take about 30 minutes, at which point, the rice should be just tender.
13
Remove from the heat and fold in the pesto until evenly distributed.
14
Season to taste with salt.
15
Immediately divide among serving bowls and top with a dollop of mascarpone, baby kale leaves, and shaved Parmesan.
16
Serve hot.

1024

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (1-quart) containers low-sodium chicken broth, 12 ounces green beans, trimmed and cut into 2-inch lengths, 4 tablespoons unsalted butter, 1 small onion, very finely chopped, and more.

Yes, Pesto Risotto with Fall Greens falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pesto Risotto with Fall Greens

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