Step 1

Add oil to a medium skillet. Add rice and toast until lightly golden brown about 2 minutes.

Step 2

Pour in wine and cook for 1-2 minutes or until most of the wine is absorbed.

Step 3

Pour in warm chicken broth 1/2 cup at a time until liquid is absorbed. (Keep chicken stock warm in a saucepan) Stir rice occasionally. Cook for 20-30 minutes or until all of the chicken stock is absorbed.

Step 4

Add in butter and stir until melted.

Step 5

Take off of heat and add in Parmesan cheese, lemon juice and pesto. Stir to combine and serve immediately.