- 1 tbsp olive oil
- 1 cup arborio rice
- 1/2 cup white wine
- 3 cups warm chicken broth
- 1 tbsp Parmesan cheese
- 1 tbsp lemon juice
- 2 tbsp unsalted butter
- 2-3 tbsp pesto
- salt and pepper
Add oil to a medium skillet. Add rice and toast until lightly golden brown about 2 minutes.
Pour in wine and cook for 1-2 minutes or until most of the wine is absorbed.
Pour in warm chicken broth 1/2 cup at a time until liquid is absorbed. (Keep chicken stock warm in a saucepan) Stir rice occasionally. Cook for 20-30 minutes or until all of the chicken stock is absorbed.
Add in butter and stir until melted.
Take off of heat and add in Parmesan cheese, lemon juice and pesto. Stir to combine and serve immediately.