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Pesto Basil Rice

Ingredients

Serves 5-6
2 cupsPastene Italian Arborio Rice
1 (4oz) jarPastene Pesto Basil Sauce
2 TbspPastene Pure Olive Oil
3dry shallots, chopped
1 TbspPastene Minced Garlic
3 cupschicken stock
1/4 cup dry white wine
Pastene Grated Parmesan Cheese for topping
fresh basil leaves

Directions

  • Preheat oven to 350°F (180°C).
  • Arrange prosciutto on a baking sheet and bake in oven about 7 minutes. Set aside.
  • Heat olive oil in a large saucepan over medium heat, and cook shallots and garlic until soft. Meanwhile, in a second saucepan, heat the broth to simmering.
  • When shallots and garlic are soft, stir in the rice to coat thoroughly with oil. Stir in the wine until it is absorbed.
  • Start ladling in the heated stock, 1⁄2 cup at a time, stirring until it is almost completely absorbed before adding the next ladleful. Add pesto sauce.
  • After about 13 minutes, start tasting the rice. It is properly cooked when the rice grains are no longer crunchy when bitten. Add a bit more hot liquid if necessary, remove rice from heat and serve as soon as it is tender.
  • Serve garnished with Parmesan and fresh basil.

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