Risotto with arugula pesto

Description

A simple recipe for risotto for fans of arugula.

Ingredients

Cooking

First, prepare the pesto. My arugula, Parmesan RUB on a grater.

With the help of a blender was milled nuts and the arugula with the olive oil. Then add Parmesan and salt to taste, mix thoroughly.

Now begin to prepare the risotto. Onions wash, clean and cut finely into cubes.

Fry the onion until soft in olive oil.

Add the Arborio rice to the company "the Mistral".

Fry the rice until it has absorbed the oil. Add the wine, leave the rice to prepare, yet completely absorbed the wine.

Now add small portions of very hot broth, stirring constantly. The rice should not be digested, and to be a little hard in the middle.

Add salt and pepper to taste, mix.

Then add the pesto (pesto, I leave a little for decoration risotto).

Risotto mixed with pesto.

Cover risotto with a lid and give it brew for 2 minutes. Serve risotto garnished with pesto and walnuts. Bon appétit!

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