Pesto:
1/2 cup packed Basil leaves
1/4 cup Parmesan Cheese
1/4 cup Parsley
2 tablespoons chopped Pine nuts
1 clove of Garlic
1/2 cup Olive Oil (or a little less, depending how dry you want it to be)
Risotto:
4 cups Chicken Broth
1 cup dry White Wine
2 tablespoons Olive Oil
1 1/2 cups Arborio Rice
2 cloves of Garlic (finely chopped)
Diced Free-range Organic Chicken Breast
Risotto in general usually takes a little more time and work than most of the dishes I make, so I would say it's appropriate for a special date or occasion. First, pour the broth and wine together into a small saucepan and heat on medium-high. While that's warming up, take a large stew pot (tall with maximum surface area) and saute the arborio rice and the chopped garlic in olive oil until lightly browned. Gradually start adding 1/2 a cup of the broth mixture at a time, waiting for each one to be absorbed into the rice before adding the next, constantly mixing with a wooden spoon. This is the laborious part of the preparation and usually takes about 25-30 minutes. The goal is to make sure the rice is soft and chewy, not crunchy.
Now the pesto sauce, in contrast, is quite simple and fast. All you need is a food processor. Just pile all the ingredients in there and turn it on at pulse speed. I also sauteed some diced chicken breast which added some protein and went very well with the other elements of the dish. This meal is especially delicious when it is prepared with all fresh ingredients. For example, everything for the pesto sauce can be found at your local Farmer's Market.
Pair with a cold glass of white wine and you've got it made!
