preparation

• 1 Heat vegetable stock.
• 2 Sautée onion in olive oil in a medium sauce pan on medium heat until transparent, 4-5 minutes.
• 3 Add the rice and stir 2 minutes.
• 4 Add white wine, stir, and allow to evaporate.
• 5 Add vegetable stock little by little, stirring constantly, and adding new stock only when all the previous liquid is absorbed.
• 6 Repeat until rice is done, 15-18 minutes depending on variety and brand of rice.
• 7 Turn off heat and let sit 1 minute.
• 8 Add Basil Pesto Genovese and blend well, risotto should turn the color green.
• 9 Adjust for salt and pepper.
• 10 Serve hot with grated parmesan cheese (optional).