Pesto Risotto with Shrimp

Everyone is probably getting sick of reading about me making pesto all the time, and I know, but I just love it. Here is another great use for it. Make a batch of basic risotto, recipe follows, and then add a few spoonfuls of my basil pesto to the risotto. I also added shrimp to the dish. Just stir the shrimp into the risotto when there is a couple minutes left, maybe when you add your last ladle of broth.

Risotto
4 cups chicken or vegetable broth
2 Tbsp butter
1 Tbsp olive oil
1 small white onion or 1/2 a medium one, chopped small
1 and 1/2 cups arborio rice
1/2 cup dry white wine (I like Pinot Grigio, Sauvignon Blanc works well, too.)
grated parmesan cheese (a couple of small handfuls)
salt and black pepper to taste

Place the broth in a saucepan over low-medium high heat to warm.

In a deep skillet, melt the butter and oil together over medium to medium-high heat. Add the chopped onion and saute for a few minutes, until translucent. Add the rice and saute for a couple more minutes. (This toasts the rice and gives it a light golden color.) Add the wine and let it cook out for 1 minute. Now add a couple of ladles of the broth. As the rice absorbs the liquid, add a couple more ladles of broth. Stir often and continue to add broth as the rice absorbs the liquid. Takes about 15-20 minutes. Stir in the cheese and season with salt and pepper. What you'll end up with is a delicious, creamy and cheesey rice dish.

Serves 4. Yummy!