Pesto Risotto with Toasted Pine Nuts

Instructions

1. 1

   In a small dry skillet, toast the pine nuts over medium heat for 2-3 minutes until golden brown. Transfer to a small bowl and set aside.

2. 2

   In a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave if you're lazy like me). Remove from the heat and set aside.

3. 3

   In a large skillet or stockpot, melt the butter over medium heat and sauté the shallots, and garlic for about 5 minutes or until soft and fragrant.

4. 4

   Add in the rice and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.

5. 5

   Add in ½ cup of the warmed vegetable stock, and stir the risotto until completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it's all absorbed and the rice is fully cooked.

6. 6

   Stir in the parmesan cheese until melted and fully combined.

7. 7

   Then remove from the heat and stir in the pesto. Then taste and add salt and pepper if needed.

8. 8

   Garnish the pesto risotto with the toasted pine nuts, shredded parmesan cheese, and fresh basil!