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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

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.



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

  2. What a great way to use pesto!

    I'm your latest gfc follower.


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