Risotto With Pesto And Mascarpone

1. 1

   Melt the butter in a non-stick pan.

2. 2

   Add the garlic and cook lightly for about a minute.

3. 3

   Over a low heat, add the rice and saute for a couple of minutes, stirring to make sure the rice is coated in butter.

4. 4

   Add the white wine and let it absorb.

5. 5

   While the rice is absorbing the wine, heat your chicken stock (this can be done at an earlier stage and kept warm if you prefer). Add the chicken stock 1/2 a cup at a time, stirring occasionally. Each time, make sure the stock is mostly absorbed before you add more or it will be a very runny risotto! The non-stick pan is important for this stage, so the rice doesn't stick when the stock is low.

6. 6

   When the stock is all absorbed, taste the risotto to make sure the rice is tender (if not, add another 1/4 cup of stock).

7. 7

   Then stir in the mascarpone and pesto. Stir until completely mixed in.

8. 8

   Season with salt and pepper to taste, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.