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.
Enjoy!
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!
Don't you love that when you can use leftovers to make another recipe?!?!?!
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Yes I do! Thanks for stopping by Shiloh :)
DeleteWhat a great way to use pesto!
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Thank you, I'm glad you like it.
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