Step 1

Make the homemade pesto by combining the first four ingredients in a food processor until they have made a rough paste. With the machine running, slowly add the oil. Salt and pepper to taste. If the sauce seems dry (it should be a thick paste), add a bit more oil.

Step 2

In a large heavy saucepan, melt 2 tablespoons of butter on low.

Step 3

Add onion and cook until soft and translucent.

Step 4

Raise heat to medium and add rice, stirring** until the rice looks chalky and you can see a white dot in the center of the grains (3-5 minutes).

Step 5

Stir** in one cup of chicken stock. When the stock is absorbed, stir** in another cup. Repeat this for the third cup of stock as well.

Step 6

Begin adding the stock 1/2 cup at a time, along with 1 tablespoon of pesto. Stir** continuously until the stock is absorbed. Keep repeating this process and start tasting the risotto. The rice should be tender yet slightly firm to the bite – taking care to not overcook the rice. Adjust more or less pesto with each tasting, to your preferences.

Step 7

Remove the risotto from the heat when it is almost, but not quite done.

Step 8

Fold in 1 tablespoon of butter, then gently fold in the Parmesan cheese.

Step 9

Add salt and pepper to taste.

Step 10

Enjoy this pesto risotto!