Pesto Risotto

recipe

• Step 1
  Put the nuts in a food processor blender and pulse for a few seconds.
• Step 2
  Add the basil, half the parmesan, 1 tablespoon of olive oil per person and mix. Add some extra water if too thick.
• Step 3
  Finely chop the garlic.
• Step 4
  Finely chop the shallot.
• Step 5
  Add the shallot and garlic to a pan on medium heat with a dab of butter. Cook for 3 minutes, stirring frequently.
• Step 6
  Add the rice and white wine and cook until the liquid is absorbed.
• Step 7
  Add the bouillon cube and 1/2 cup of water per person with salt and pepper. Let it absorb and continue adding 1/2 cup of water at a time until all absorbed.
• Step 8
  After 18-20 minutes the rice should be cooked.
• Step 9
  Incorporate the pesto into the rice.
• Step 10
  Serve with parmesan cheese. Optional: top with some chopped hazelnuts. Enjoy!