Pesto Risotto With Mushrooms

Photo: flickr user Craig Anderson

Ingredients

4 cups low-sodium chicken broth

2 tablespoons butter

1/2 cup finely-chopped onion

6 ounces mushrooms sliced

1 cup Arborio rice

1/2 cup white wine

cup prepared pesto

1/2 cup whipping cream

cup grated Parmesan cheese

Salt to taste

Freshly-ground black pepper to taste

Preparation

Bring chicken broth to simmer in saucepan. Melt butter in medium saucepan over medium heat. Add onion and mushrooms and saute until golden, 6 to 8 minutes.

Add rice and stir to coat with butter. Add wine and cook, stirring constantly, until wine is almost evaporated, 2 to 3 minutes. Add 1/2 cup chicken broth and simmer, stirring frequently, until most of broth has been absorbed, 2 to 3 minutes.

Add another 1/2 cup broth and simmer, stirring frequently, until broth is absorbed; repeat with remaining broth, stirring and simmering, until rice is creamy and al dente, about 15 to 18 minutes total.

Add pesto and cream and cook 2 minutes. Stir in Parmesan and salt and pepper to taste.

This recipe yields 2 servings.