Pesto Risotto

So this dish is basically a vehicle to get pesto into my mouth.

But really, what isn’t a vehicle to get another food to my mouth? It used to be ranch, I’m still somewhat on a hummus kick, now pesto.

Pesto Risotto

Need:
Homemade pesto, minus the olive oil, plus more parmesan to taste
1 c risotto, a.k.a. arborio rice
1.5 c vegetable broth
dash of red pepper flakes
salt and pepper, to taste

Do:

• Pour the rice and broth into a pot. Cook on medium heat, just until almost all the liquid is absorbed.
• Add the pesto, a bit at a time, until the risotto starts to become creamy. Add extra cheese for a thicker (read: wonderful) texture.
• Stir in the salt, pepper and flakes.

That’s it. So easy, quick and delicious. Mm, pesto.

PS: Yes, I did get some new dishes/bowls and yes, I am very much in love with them. A kitchen full of mismatched plates, overflowing with cookbooks and delicious food? LOVE.

In between shoveling pesto into my face, I booked airfare to California this summer. SO exciting! I went to the library today to check out some books on San Diego/Los Angeles and while I was there I stumbled upon these gems.

Um, hello? Food Culture from all different countries? Sold? I pretty much had an Andy Samberg reaction. I want to buy them all. I restrained myself from checking them all out and just snagged the Italy version.

If you don’t see me for a week or five, I’m reading my way through this set.

Send pesto.