Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1 small shallot, minced
  • 1-1/2 cups arborio rice
  • 2 cloves garlic, minced
  • 4 cups chicken broth, warmed
  • 1/2 cup basil pesto
  • 1-1/2 cups fresh cherry tomatoes, halved
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instruction

  • In a medium skillet over medium heat, heat oil and add shallot. Saute until just tender. Add rice to skillet and stir 1-2 minutes until rice is lightly toasted. Add garlic and saute 1 additional minute until fragrant.
  • Reduce heat to medium-low and begin adding warm chicken broth to rice, a little bit at a time, waiting until liquid is evaporated before adding more broth.
  • Continue adding broth in small amounts 20-25 minutes until rice is tender and creamy. Stir in pesto, cherry tomatoes, and Parmesan cheese. Season risotto with salt and pepper to taste.
  • Serve risotto immediately while warm and enjoy!