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Risotto With Pesto and Mascarpone Recipe

Risotto With Pesto and Mascarpone Recipe

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Ingredients:

Serving

Directions:

Melt the butter in a non-stick pan.
Add the garlic and cook lightly for about a minute.
Over a low heat, add the rice and saute for a couple of minutes, stirring to make sure the rice is coated in butter.
Add the white wine and let it absorb.
While the rice is absorbing the wine, heat your chicken stock (this can be done at an earlier stage and kept warm if you prefer). Add the chicken stock 1/2 a cup at a time, stirring occasionally. Each time, make sure the stock is mostly absorbed before you add more or it will be a very runny risotto! The non-stick pan is important for this stage, so the rice doesn't stick when the stock is low.
When the stock is all absorbed, taste the risotto to make sure the rice is tender (if not, add another 1/4 cup of stock).
Then stir in the mascarpone and pesto. Stir until completely mixed in.
Season with salt and pepper to taste, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	692.51 Kcal (2899 kJ)
Calories from fat	271.94 Kcal
		% Daily Value*
Total Fat	30.22g	46%
Cholesterol	66.99mg	22%
Sodium	517.02mg	22%
Potassium	329.23mg	7%
Total Carbs	74.97g	25%
Sugars	5.56g	22%
Dietary Fiber	1.23g	5%
Protein	18.8g	38%
Vitamin C	1.6mg	3%
Vitamin A	0.1mg	2%
Calcium	135mg	14%

Amount Per 100 g
Calories	162.25 Kcal (679 kJ)
Calories from fat	63.71 Kcal
		% Daily Value*
Total Fat	7.08g	46%
Cholesterol	15.69mg	22%
Sodium	121.13mg	22%
Potassium	77.13mg	7%
Total Carbs	17.56g	25%
Sugars	1.3g	22%
Dietary Fiber	0.29g	5%
Protein	4.4g	38%
Vitamin C	0.4mg	3%
Calcium	31.6mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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