Pesto Risotto

Last week I got ambitious and decided to make homemade gnocchi and the pesto sauce below, the result and great pesto but a messy kitchen and sticky gnocchi (better keep trying on that one). There was leftover pesto so I decided to make a risotto with red peppers and the rest of the pesto. I think this had to be the best risotto I've made, the pesto added extra creaminess and flavor. I'm always happy to make risotto since it requires white wine meaning I can't let the rest of the bottle go to waste :-)

Spinach/Pistachio Pesto
1/2 cup unsalted shelled pistachios
2 cups spinach leaves
1 cup basil leaves
½ cup Parmesan cheese, grated
2 gloves garlic
juice of 1 lemon
¼ teaspoon black pepper
¼ cup olive oil
Put the pistachios in the bowl of a food processor with a steel blade. Process until the nuts are coarsely ground. Add remaining ingredients. If pesto is too thick add a little more olive oil.
To make the risotto saute 1 diced onion, 2 cloves minced garlic in olive oil then add risotto, white wine and broth (I used homemade broth) according to package directions. While the risotto is cooking, saute red peppers in a little oil and set aside. Once risotto is done add in red peppers, pesto, Parmesan cheese, and pepper to taste. The pesto added a nice creaminess to the risotto, definitely making this again.


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