Melt the butter and the oil in a heavy bottom pan. Fry gently the onion until golden. Pour in the rice and toast it stirring constantly for about 2 minutes on a very low heat. Pour half of the boiling broth into the mixture, and continue to add the remaining boiling broth, little by little, stirring as you add, because the rice should absorb the broth as it cooks.
2 - 3 minutes before the rice is finished add the pesto to the risotto and stir gently. When the rice is cooked take the saucepan off the heat flame. Stir in the Parmesan cheese. Pour in the risotto in a suitable serving dish; let it set for about 2 minutes before serving.
Originally Submitted
10/21/2009
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Risotto with Pesto Recipe - Salads - Soups - Sidedishes
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