RISOTTO PESTO RECIPES

Steps:

• Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes. Add the rice and cook, stirring constantly, for 2 minutes. Reduce heat to medium-low. Add the wine and cook, stirring frequently, until the liquid is absorbed. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it's absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed. Remove from heat and stir in the Parmesan, salt, and pepper, then stir in the pesto. Spoon into individual bowls.

Steps:

• Melt 2 Tbsp. butter in a large saucepan over medium heat. Add rice and increase heat to medium-high. Cook, stirring, until grains are partially translucent, about 2 minutes. Add 2 cups broth and bring to a rapid simmer, stirring often. Add another 2 cups broth and bring to a simmer again, stirring often. Reduce heat to medium and add another 2 cups broth. Cook, stirring often, until broth has slowly come back to a simmer. Continue to cook, stirring occasionally, until broth is almost completely absorbed but rice is covered with a thick layer of milky broth, about 20 minutes. If rice is still too firm, add another ½ cup broth and continue to cook until tender, about 3 minutes more.
• Meanwhile, cook garlic, oil, and pine nuts in a small saucepan over medium-low heat, stirring occasionally, until garlic starts to turn golden around edges. Reduce heat to low and continue to cook, stirring often, until pine nuts and garlic are golden, about 5 minutes. Remove from heat; stir in turmeric and season with pepper (as much as you like!).
• As soon as the rice is tender, remove pan from heat and stir in remaining 2 Tbsp. butter; season with salt. Stir basil into risotto.
• Ladle risotto into shallow bowls and top with garlic–pine nut oil and Parmesan. Squeeze juice from lemon halves over, then grind some more pepper on top.