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1
To make the pesto sauce, puree the basil leaves, pine nuts, almonds, and garlic in a food processor while pouring the olive oil through the feed tube opening in a slow steady stream.
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2
After oil is incorporated, process for 15 seconds more.
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3
Season with salt and pepper and process for another 10 seconds.
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4
Set aside.
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5
Bring the broth to a boil in a medium saucepan next to the burner where you will cook the risotto.
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6
While cooking the risotto, keep the broth at a low boil.
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7
Heat the oil and 2 tablespoons of the butter in a medium heavy-bottomed saucepan.
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8
Stir in the onion and zucchini and cook over medium heat for 5 minutes, stirring often.
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9
Season with salt and pepper.
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10
Stir in the rice and cook for about 2 minutes, stirring constantly.
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11
Add 1/2 cup of the simmering broth and cook, stirring constantly, until the broth has been absorbed.
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12
Add another 1/2 cup of the simmering broth and cook, stirring constantly, until the broth has been absorbed.
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13
Continue cooking the risotto in the same manner until only about 1 cup of the broth remains, then stir in 1/2 cup of the remaining broth with the pesto and potatoes.
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14
Continue cooking until the last of the broth has been absorbed.
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15
From the time the rice is added, the whole process should take 18 to 20 minutes.
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16
When the risotto is done, remove it from the heat and stir in the remaining 2 tablespoons of butter and the Parmesan cheese.
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17
Serve at once and pass the Parmesan.
