PREP TIME: 10 Min. COOK TIME: 25 Min. SERVINGS: 4-6
Switch up this classic Italian dish with an aromatic herb pesto and pistachio dressing.
INGREDIENTS AP 4 Herb Pesto
3 tablespoons olive oil 1 onion, chopped 3 cloves garlic, minced
Handful Pistachios, chopped
2 cups arborio rice (we prefer brown) 1/2 cup white wine 4 to 6 cups vegetable stock
DIRECTIONS 1. Put the vegetable stock (if using cube, prepare as instructed) into medium saucepan and place over low heat. 2. Heat olive oil over medium heat in a skillet and add onion and garlic, stir-fry until golden and softened. 3. Add rice and stir until coated with oil. 4. Add white wine, and cook and stir until evaporated. 5. Add stock, a ladle at a time, and keep stirring frequently. Cook until rice is al dente - approx. 20 minutes. 6. Stir in 2-3 tablespoons of pesto to taste, remove from the heat and cover, and let rest for 5 minutes before gently stirring and serving. Garnish with pistachios.