Tuesday, October 16, 2012

Lemon Thyme Pesto Risotto

Remember last week when I posted about the Lemon Thyme Pesto? Well I used some of it to make this risotto and it was amazing! Light and lemony, it made a great side dish to accompany our meal. 



Lemon Thyme Pesto Risotto
1/2 c. Arborio Rice
1 tbsp. Butter
3 c. Low-Sodium Chicken Broth
1 tbsp. Prepared Lemon Thyme Pesto
1 tbsp. Pecorino Romano Cheese, grated

Directions:
1. In a large, non-stick saute pan, melt the butter and add in the rice. 
2. Stir until the rice turns slightly brown, then add 1 cup of the chicken broth. 
3. Allow the liquid to evaporate, then add the remaining broth 1 cup at a time, allowing the liquid to evaporate after each addition. 
4. Add the lemon thyme and cheese; mix well. Serves 4. 


*Nutritional Information: Calories 162, Carbs 18.9g, Fat 7.3g, Protein 5.1g, Fiber .4g
*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.


Enjoy!

4 comments:

  1. Don't you love that when you can use leftovers to make another recipe?!?!?!

    http://www.shilohstaste.com

    ReplyDelete
  2. What a great way to use pesto!

    I'm your latest gfc follower.

    ReplyDelete

Thank you for taking the time to read this post. Please leave a comment below.

Related Posts Plugin for WordPress, Blogger...

ShareThis